Hemp Seed Pesto
It is almost summer! So man amazing foods are so close to being at our fingertips! One of my favorite recipes to make in the summer is Hemp Seed Pesto. My favorite one if from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude. I will often sneak in some kale as well as the basil for an extra green boost! Slather the pesto on just about anything! Shown above on top of raw zucchini noodles, sauteed eggplant and boiled beets. Enjoy!
I Am Graceful: Almond or Hemp Seed Pesto
1 tbsp chopped garlic
3/4 tsp salt
3 bunches basil (leaves only)
3/4 c olive oil
1 tbsp lemon juice
1/4 c raw almond butter
1 c hemp seeds
Place all ingredients except for the almond butter or hemp seeds in the bowl of a food processor fitted with the “S” blade (I have used a both a blender and a magic bullet as well). Pulse and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture. While running, add the almond butter or hemp seeds. (Some people like their pesto chunky. Use your own judgment as to when to add the butter or seeds.)
Your pesto is now ready to use. This stores well in an airtight container in the refrigerator. Makes 1 1/2-2 cups.