|5 min||0 min||12|
|1/2 cup hulled||Hemp seeds, shelled|
|1/4 cup||Lemon juice|
|3/4 cup||Extra virgin olive oil|
|1 tsp||Nutritional yeast|
|1 dash||Black pepper|
|2 cup||Basil, fresh|
|2 cup||Baby spinach|
1. Mince the garlic and set aside. In a food processor, add the ingredients in order, saving the garlic for last.
2. Season with salt & pepper.
3. Pulse the food processor until the pesto reaches desired consistency.
1 serving is 1/4 cup
Serve the pesto over zucchini noodles, pasta, on toast or as a dip for crackers or veggies.
Store unused portions in a glass airtight container. Will keep in the refrigerator for a week.