To me pesto tastes like summer. Fresh basil right from the garden…..YUM!
I have loved pesto since the first time my Aunt and Uncle introduced it to me and my sister while we visited them in Ottawa one summer. Since then my diet has changed and I have realized I’m very allergic to pine nuts and dairy doesn’t agree with my body, but I wasn’t going to let these food issues prevent me from enjoying this fresh and vibrant sauce. I have experimented with many substitutions, but this variation is by far my favourite.
I hope you and your family enjoy. We love it over pasta, on chicken or poured over roasted vegetables.
I hope you enjoy!!
(This information does not replace the health advice given by a primary care provider, and is intended ONLY for educational purposes)
2-3 cloves of Garlic (depending on the size of the cloves and how garlicky you like it)
¼ cup Hemp Hearts
¼ tsp. Sea Salt
A pinch of Ground Black Pepper
1 cup lightly packed Fresh Basil Leaves
½ cup lightly packed Spinach Leaves
½ cup Extra Virgin Olive Oil
¼ cup Nutritional Yeast
1 Tbsp. Fresh Lemon Juice
Place all ingredients in the food processor and mix until pureed.
Use right away over pasta, chicken, vegetables, etc. You can also use pesto as a dip.
Store the sauce in the fridge in a sealed jar for up to 1 week or freeze. I like to freeze in ice cube trays for easy, ready to use single servings of pesto.
Mix up your greens by using a combination of basil and cilantro or basil and parsley. If you do not like or do not tolerate hemp hearts you can use the traditional toasted pine nuts. Toasted cashews are also amazing.
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