Hemp seeds are one of my favorite vegan-vegetarian protein sources. They are small in size, nutty tasting, and go well with pretty much anything. You can sprinkle them on salads, soups, stir fries, porridges, smoothies… the list is endless! In this version, they get processed into a deliciously creamy pesto. It’s not an oily kind of pesto you may find in supermarkets for pasta. It’s more of a creamy pesto that doubles as a dip or a creamy salad topping. Give it a try!
And don't worry! While hemp seeds are from the same cannabis plant which is known for the production of marijuana, eating hemp seeds does not cause any drug like symptoms.
This recipe is quick to make at home, and in an empty glass jar or air tight tupperware container you can keep the pesto for up to 3 days. Use with pasta or other favorite grains, mix with lemon juice for a salad dressing, spread it on sandwiches, or spiralize some zucchini and mix it with the pesto for raw pasta.
Preparation time: 10 minutes
Makes 1 cup:
⅓ cup hemp seeds
⅓ cup cashew nuts
1 garlic clove, peeled (optional)
1 cup each: kale, spinach, and basil, washed and roughly chopped
½ - ¾ tsp sea salt (depending on how salty you like it)
pinch of freshly ground black pepper
¼ cup extra virgin olive oil
First place hemp seeds, cashew nuts, and garlic clove in the food processor and process at high speed for 10 - 15 seconds. The mixture should be crumbly and you shouldn’t be able to see big pieces of nuts anymore.
Add the kale, spinach and basil and pulse for 30 seconds until the greens are broken down. Then blend for another 30 seconds to make the mixture more smooth.
Add the sea salt and black pepper, then drizzle in the olive oil while you keep the food processor on (if your food processor allows this - otherwise just dump the oil inside and process it quickly). Keep blending for another 2 minutes at medium to high speed. This should make for a creamy pesto.