Toast your pumpkin seeds in a skillet over med low heat, stirring often, until they begin to pop.
1/2 cup toasted pepitas (pumpkin seeds)
1/4 cup flat leaf parsley, washed and chopped
2 tbsp umeboshi vinegar
1 tbsp lemon juice
3/4 cups water
Add all ingredients to blender, and blend well until creamy. You can adjust the amount of water to get the consistency you like. Goes great over steamed greens, on salad or brown rice.