1 c sunflower seeds, soaked
1/4 c olive oil
up to 1/4 c lemon juice
1/2 t salt
1/2 - 1 t dried basil, thyme, oregano
nama shoyu and water, to taste
handful of parsley
1-2 t apple cider vinegar (to taste)
1-2 t agave (to taste)
The original dressing recipe didn't have vinegar or agave in it.. but the dressing was boring and had that typical raw-foods-lemony flavor. Don't get me wrong, I LOVE lemons. I use them all the time. But so many raw foods recipes that I've found use lemon as the souring agent - but then everything ends up with just a basic lemon flavor. Boring, right?
So, once you've added all the ingredients (except the last two), blend. Then, begin by adding the vinegar and agave, then taste it. Add a little more of the vinegar if it's not sour enough.. add a little agave if the vinegar smell is too overpowering. Just add a little at a time until you find the right balance.
Use more water for a thinner dressing. Use less water for a thicker dip.