Got some greens you wanna use up? I harvested a load of arugula, 2 types of kale, chard, and spinach yesterday, and needed a way to use it. Enter: pesto-making!
As I'm deathly allergic to all nuts (except peanuts), I used hemp hearts in my recipe. Many vegan pesto recipes call for walnuts, so you could try that too, or pumpkin seeds, sunflower seeds, or any other mild-flavoured nut or seed!
4 cups greens of your choice
1 cup hemp hearts
2 garlic cloves
2 tbsp lemon juice
1/3 cup nutritional yeast
Salt + pepper to taste
Water, if necessary
3 tbsp olive oil
1. Place greens, hemp hearts, garlic cloves, lemon juice, nutritional yeast, salt, and pepper in a food processor. Process until ingredients are well incorporated and smooth.
2. If the pesto looks a bit dry at this point, add about 1/4 cup water and continue processing.
3. With the motor running, slowly drizzle in olive oil.
Use as a pasta sauce, dollop on salad, spread on crackers, or eat by the spoonful :)
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