Description
This nut-free pesto recipe packs the delicious flavors and texture you'd expect from traditional pesto as a topping for pasta, pizza, toast, or even as a dip for your favorite veggies. Simply run the ingredients in a food processor for a minute and you're done!
Ingredients
Units
Scale
- 2/3 cup hemp hearts
- 2 cups fresh basil leaves
- 1/4 cup extra virgin olive oil
- 3 large cloves garlic
- 1/2 teaspoon fine salt
Instructions
- Add ingredients: Add fresh basil, hemp hearts, garlic, and salt to a 7-cup food processor.
- Process: Process for one minute and stream in the oil while the food processor is running. Add a splash of water while the motor is running to thin if needed.
- Taste. Adjust flavor and texture to taste if desired. Scrape down the sides to process again if needed.
- Serve immediately. It can be used overtop pasta, pizza or grilled or roasted veggies, in wraps or sandwiches, or even stirred into soup! I also love to use it as a dip for raw veggies or crackers.
Notes
Store leftovers in an airtight container in your refrigerator for up to one week. Pesto sauce will thicken slightly after being stored. Allow to sit at room temperature to allow the oil to liquify before using. You can also freeze this pesto for up to 3 months (leaving room at the top of the airtight container for expansion).
- Prep Time: 3
- Category: Sauce
- Method: food processor
- Cuisine: Italian