This vegan hemp pesto recipe is going to be a new staple in your kitchen. It even sneaks some kale into your diet. You can add nutritional yeast to get a cheesy flavour or leave it out and let the basil shine. The hemp seeds boost the omega and protein content of the pesto. Enjoy this with pasta, as a salad dressing, pizza sauce, or even as a dip!
Ingredients:
2 cups chopped kale leaves
½ bunch fresh basil leaves
1 x 25g packet Saint Hemp Hemp seeds
1 tsp garlic powder
Juice of 1 lemon
¼ cup extra-virgin olive oil
3 tbsp nutritional yeast (optional)
¼ tsp sea salt
Method:
- To a small food processor or blender add all of the ingredients and blend until smooth.
- Store covered in the refrigerator up to 5 days. After that, pour into ice cube moulds, freeze, and store in the freezer up to 1 month or more.