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Hemp Seed Basil Pesto

3/30/2014

5 Comments

 

Hemp Seed Basil Pesto

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Before we get started today, I wanted to announce the WINNER of our Rawsome Vegan Baking cookbook giveaway! And the lucky winner of their very own copy is...Veggie Loops! (Assuming thats your real name...hehe.) I've emailed you and look forward to sending your your copy of Emily's raw-mazing book! Thanks to everyone that entered, and to Emily for letting us be a part of her book tour. We love ya, Em!
Having a jar of pesto in the fridge is pretty much the same as having a pile of expensive jewelry in the closet- its mealtime gold. Throw it on a pizza, in pasta, or as a sandwich spread and you're halfway to solving the weeknight dinner conundrum! Plus, it whips up in a flash and lasts a few weeks in the fridge, so you can make several meals out just one batch. Alex loves this recipe and uses it every time he makes pasta, adding some chopped tomatoes and vegan mozzarella to make his own capresé salad. I'm a sucker for just putting it on bread with veggies and having a panini for lunch, but either way- its a crowd pleaser. 
Plus remember that annoying, "Where do you get your protein from?" question we discussed last time? Well, hemp seeds are a complete protein, meaning they contain all of the essential amino acids and are a great source of protein, magnesium, iron & fiber for vegans . They're one of the greatest superfoods you can find! And they're easy to sneak into healthy recipes. The hemp seeds add a slightly nutty flavor that contrasts the slight bitterness of the basil in the recipe, and makes for a super healthy sandwich slather.
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This recipe is also super easy to manipulate to your own liking; hate hemp seeds? Try replacing them with flax seeds or your soaked nut of choice. Out of lemon juice? Try lime juice or apple cider vinegar. Only have black truffle sea salt on hand? Throw it in! The experimentation is all up to you. That being said, the original is pretty goddamned good. So, lets eat!
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Ingredients:
3 cups fresh basil
1/2 cup hemp seeds (shell-free)
3 tablespoons lemon juice
3 garlic cloves
1/2 tablespoon black pepper
1/2 teaspoon salt
1/2 cup olive or grapeseed oil

Directions:
Rinse basil and separate leaves from stems. Toss the stems in the compost and the leaves in a food processor or high speed blender. Add the hemp seeds, lemon juice, garlic, salt & pepper. Blend until smooth. Add oil and blend again until evenly incorporated. Store in a sealed container in the fridge for up to 2 weeks. Makes about 2 cups. Enjoy!
print recipe
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5 Comments
Hippie Butter link
3/30/2014 05:04:46 am

Would love to add this recipe to the hemp seed cookbook we're working on. Brad

Reply
Yvonne Rivard
9/30/2014 07:00:09 am

I'm Ok with this recipe except for the lemon or lime juice or apple cider vinegar, all vinegar so would you have any suggestions as replacing the juice or vinegar, pleeeeaaaaaase. Thank you, Yvonne

Reply
melissa
2/12/2015 11:05:33 am

I made this tonight, and its absolutely delicious! Thanks for the great recipe. I will be making this more often.

Reply
Hippie Butter link
3/18/2015 04:41:39 am

Now this is a perfect hemp seed pesto recipe. I like to make hemp seed pesto using hemp seed butter. It blends well and gives the pesto a great texture. Thank you for sharing your great recipe. PS Your photos are going to look wonderful on Pinterest.

Reply
erin
10/12/2015 10:39:19 pm

holy canoli, this is wonderful. added a bit of nutritional yeast for cheesiness-- so so so yummy!!

Reply



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