• 1 cup raw walnuts (or pecans, cashews, sunflower seeds, pumpkin seeds, as well as a combination of these)
• 1 Tbsp nutritional yeast
• 2 tsp organic olive oil (or organic walnut, macadamia nut or sunflower oil)
• 6 – 8 cloves garlic
• 2 tsp dried oregano
• 1-2 tsp rubbed sage
• 1 tsp dried basil
• ½ tsp cumin
• ¼ to ½ tsp cayenne
• 1/3 tsp chili paste (optional)
• 1/3 tsp sea salt (or less, or none, depending upon preference)

Directions:
Pulse the garlic first in the food processor. Add remaining ingredients. Do not blend overlong – chunky is nice! This is an excellent vegan topping for tacos. I prefer it with crackers, along with celery sticks, a bit of kimchi, and raw onion. For best digestibility and assimilation, soak your nuts and seeds, then dehydrate before using them.