My latest green obsession is a vegan, nut free pesto that I eat almost everyday! It is easy to prepare, it freezes well, and is oh-so versatile. So far, I have enjoyed it on fish, on chicken, on eggs, on vegetables, on rice, on pasta... you get the idea. It is packed with flavour and nutrients, and I always have a jar in my fridge. I suggest to double the recipe, and freeze portions in small jars. I hope you enjoy it as much as I do!
Fresh herb nut-free pesto
In a high speed blender, blend the following ingredients together until it forms a smooth, and healthy nutrient pack pesto.
3/4 cup extra-virgin oil
1/2 cup of hemp hearts
1 cup of fresh parsley
1 cup of fresh cilantro
3 to 4 table spoons of fresh lemon
1 clove of garlic
1/2 teaspoon of salt
Note: inspired by one of Julie Daniluk's recipes.
Get the scoop!
Subscribe below to receive our Monthly Newsletter