ingredients
all
1 bunch Fresh basil
large, about 2.5 cups lightly packed
1 cup Fresh spinach or parsley
1/4 cup Shelled hemp seeds
1/4 cup Walnuts or pine nuts
3 cloves Garlic
1 tbsp Lemon or lime juice
1/4 cup Flax oil or avocado oil
2 tbsp Extra virgin olive oil or hemp oil
Sea salt
to taste
Pepper
to taste
cookware
A delicious vegan pesto with a boost of protein for topping soups, grain salads or pastas.
1
In a food processor, process the basil and the spinach or parsley together until coarsely chopped, then add the hemp seeds, walnuts, garlic and lemon juice and quickly pulse to combine well.
2
With motor running, slowly add the oils until well combined.
3
Season to taste with sea salt & freshly ground black pepper. You may need another squirt of lemon juice.
4
For a thinner pesto, add a tablespoon or so of water until you get your desired consistency.
source: Adapted from about.vegetarian.com
notes
You may use all extra virgin olive oil in place of flax, avocado or hemp oils.