|10 min||0 min||4|
|1 bunch||Basil, fresh (thick stems removed)|
|4 cup||Baby spinach (or leafy green of choice)|
|1/4 cup||Hemp oil|
|1/4 cup hulled||Hemp seeds, shelled ("hemp hearts")|
|1 medium||Lemon (juiced)|
|2 clove(s)||Garlic (more as desired)|
|1 dash||Himalayan sea salt|
|2 tbsp||Nutritional yeast|
What to do:
-Combine all ingredients in a high speed blender (such as the Vitamix), or a food processor.
-Pulse or blend until smooth, or until a desired texture is reach.
-Keep refrigerated in a mason jar, lasts 5-7 days
-Pesto is so versatile and is packed with GREENS! Get creative with how you use your pesto: add it to salad, enjoy it with eggs, spread it on toast, use it with quinoa or pasta... The possibilities are endless - make this a staple!
-You can substitute in other greens like dandelion, chard, kale, watercress, microgreens or another leafy green - there are no rules with pesto
Recipe by Nicole Eckert | Holisticole