1 small handful parsley (about 1 tablespoon chopped)
Preheat oven to 400F.
Place your poblano peppers on a baking sheet.
Brush them with olive oil (save remaining olive oil for later) and cook them for 20 minutes. Remove them from the oven and set aside, allowing to cool.
In a food processor, place the pistachios and hemp seeds. Process for about 30 seconds until finely chopped.
Add the lime, cream cheese, grated parmesan, water, chopped jalapeño, sea salt, garlic cloves, mint leaves, parsley and remaining olive oil from the above brushing. Basically add all the ingredients except the agave and poblano peppers.
Process the ingredients until they are combined, about 30 seconds. You may need to scrape down the sides and process again to fully combine them.
Cut the stems off the peppers, open them up and remove the seeds. It’s no big deal if you leave some seeds in.
Coarsely cut them up and place them in the food processor.
Process for about 5 – 10 seconds.
Remove the dip from the food processor and serve with your favorite veggies.