This pesto is super quick to whip up and is flavourful and nutritious as fuck. It’s completely plant based, nut free, dairy free and is loaded B vitamins, chlorophyll, vitamin C and Omega 3, 6 & 9.
I have another pesto recipe that is dairy free but I wanted to make a pesto that was allergen friendly so that it can be enjoyed by all humans!
How to make your own dried basil at home: Pluck all the leaves off the stem. Line the leaves on a baking tray lined with a clean tea towel and gently lay out the leaves leaving space in-between each leaf. Leave in a sunny spot on the counter until the leaves are FULLY dried (usually takes about a week but this depends on sun and temperature).
I love using pesto in my salads (as pictured above), as a base for sandwiches or pizza, as a marinade for meats or tofu, or by simply drizzling on grilled vegetables to really take you to flavour town. Flavour is my life and as a self-proclaimed food snob, I sure as hell don’t settle for bland food.
- Use pesto as a marinade for tofu or meats, to add more flavour to tomato sauces, as a base spread for hors d’oeuvres, or as a salad dressing.
- I used the pesto as a dressing on a spinach salad with cherry tomatoes, cucumber, grilled peaches, crispy prosciutto and a drizzle of balsamic reduction.
Nut Free Hempseed Pesto
- August 14, 2019
- 250 ml
- 10 min
- Print this
- 2 C packed basil leaves
- 3 cloves garlic
- 1/4 C hemp seeds
- 1/4 C nutritional yeast
- 1/3 C + 1 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1/4 tsp salt
- Step 1
- Add all ingredients into a blender and process until smooth. Adjust seasoning with salt and pepper to suit your taste.
- Step 2
- Store in airtight container for up to a week.