By Chef: Hallie and Reya
Posted: July 21, 2016
This pesto is refreshing and vibrant and pretty much goes well with any meal. You could even eat is as a snack spread over toast or with fresh veggies. Another bonus to this pesto is that it’s NUT FREE! Instead of walnuts or pine nuts, pumpkin and hemp seeds are used as the base, making it high in Omega-3s and protein and adding a light and creamy texture.
Yield: 1 1/4 cups
- 4 cups packed basil
- ½ cup pumpkin seeds
- ½ cup hemp seeds
- ¼ cup olive oil
- 1 large garlic clove
- 2 tsp. lemon juice
- ¼ tsp. salt
- In your food processor, blend everything together except the basil, until it becomes smooth.
- Keep the processor running and gradually add the basil leaves to the mix.
- Mix well, scraping down the sides every so often.
- Eat with veggies, pasta, sandwiches, etc. Store in your fridge.