Ingredients;
3 garlic cloves
Juice of two lemons (approx. 1⁄4 cup)
1 cup cilantro (unchopped)
1 cup parsley (unchopped)
2 Tbsp Bragg Liquid Aminos or Nama Shoyu
1⁄2 tsp umeboshi plum vinegar
1⁄2 cup cold pressed/extra virgin olive oil
1/2 cup water
Procedure;
Blend all ingredients in a blender for 30 seconds. Chill & serve.
Yields 1 cup. Keeps in refrigerator for 5-6 days.
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