there are two basic ways to make pesto. one is to use parmesan cheese, which was my taste preference before i went vegan. the other way is to use a type of nut–often pine nuts but i’ve heard of walnuts, almonds, or pumpkin seeds used.
lately i’ve been cooking with and learning about the health benefits of hemp seeds. they are packed with omega-3 and 6 fatty acids, fiber, protein, and a good helping of vitamin A to boot. plus they are tasty! they give a creamy taste and texture to anything you add them to, and can be used to make vegan milk or ice cream.
1/3 c fresh basil
1/4 c spinach
3 tbsp hemp seeds
2 tbsp olive oil
1 clove of garlic
1/2 tsp sea salt
make sure to wash the basil and spinach well.
food process all ingredients for a few minutes until smooth. and that’s all, pretty simple.
i spread it across a rustic roll for toasting and sprinkled a few more hemp seed on top for good measure. this would be awesome on pasta or sandwiches for sure.
note: because of the basil and spinach in it, this sauce will go bad pretty fast. it’s best to eat within a day or two. refrigerate in an airtight container if you plan on storing.
Recipe by Jacqueline Gabardy, L.Ac. of Pivot Acupuncture & Herbs