| 9 | 10 | 242 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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") |
| 1/4 cup | Walnuts |
| 1 medium | Lemon (juiced) |
| 2 clove(s) | Garlic (more as desired) |
| 1/4 tsp | 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
| Fruit | 0.3 |
| Meat Alternative | 0.6 |
| Vegetables | 1.0 |
