my latest green obsession

We all know how important it is to "eat your greens." Although this expression refers to all types and colour of vegetables, fresh herbs, such as cilantro, basil, and parsley pack as much nutrition as leafy greens, such as kale and spinach. They contain large amount of vitamin A, C, and K, and many of them have antioxidant and anti-inflammatory capabilities.

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 
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Note: inspired by one of Julie Daniluk's recipes.