I made this pesto Sunday night with basil from my very own herb pots, finally!I'd run out of other nuts I usually use for pesto, but had some wonderful Rising Moon Organics Vegan ravioli just begging to be cooked, so I decided to try my hemp seeds in the pesto.
Best idea ever!
If you're looking for way to get those Omega-3's and aren't a huge flax fan, give hemp seeds a try! Yummy!
Hemp-Seed Pesto
1 cup loosely packed fresh basil leaves
1/2 cup shelled hempseeds
2 Tbsp. dry breadcrumbs
2-3 cloves fresh garlic (I used more)
1/4 cup extra virgin olive oil
2 Tbsp soft Earth Balance or other vegan Margerine
2 Tbsp. nutritional yeast
1 tablespoon white miso
Blend in food processor until creamy smooth. Serve over hot pasta.
Keeps in the fridge at least two days - not sure how much longer since we ate it all...
What a great idea! I have a bag of hemp seeds in the fridge, and some basil ripening in the garden... mmmm.
ReplyDeleteI've never used hemp seeds before - perhaps this pesto recipe is just the excuse I've been looking for...
ReplyDeleteHemp seed pesto sounds fabulous!
ReplyDeleteI've never had hemps seeds before. The dish looks great!
ReplyDeleteYou have myspace! Your next friend request will be me.
ReplyDeleteWhat a cool idea!! I'll for sure be trying it soon, thanks :]
ReplyDeleteLooks delicious & so good for you too! Yummy!
ReplyDeleteYour pesto looks so good. I think I have all the ingredients. I will ahve to give this one a try!
ReplyDeleteexcellent idea with the hemp seed - I'm out of pinenuts now too! Thank you for the recipe.
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