This sauce goes great on just about anything! Try it on grain, pasta or vegetables, or as a dip with crackers. Served here on top of Millet-Teff-Corn, with Miso-Lemon Green Beans, Cuban Black Beans, Kale with Pickled Red Cabbage-Carrot
4 sheets toasted Nori, cut into strips
2 cups roasted pumpkin seeds
1 -11/2 cups water
1 tsp sea salt
1 clove garlic, minced (optional)
Place nori, pumpkin seeds and salt (and garlic if included) in a food processor and pulse until blended. Mixture will be a little wet. Add water and blend again until creamy, adding more water if needed to achieve proper consistency.