This recipe is the perfect mix of herbs, spices and chlorophyll-rich leafy greens. This pesto sauce is bursting with delicious Mediterranean flavors and zest. It reminds me of the lazy summer days when as kids we laid under big, shady trees munching on tomato basil sandwiches and fresh olives.
This pesto recipe is one of my favorite green foods. It goes well with everything and you can use it as garnish, as sauce for your pasta dishes or as a delicious veggie spread. It is heavenly!
Typically, pesto is made with parmesan cheese and pine nuts, but as many people these days have intolerances towards dairy and oftentimes nuts, I decided to try my own mix. It was an experiment, but it turned out absolutely delicious!
This summer-filled pesto sauce contains only organic, plant-based ingredients from my garden. It is yummy, nutritious and you can whip it up in less than 5 minutes. All you need is a good food processor or a blender.
Hemp seeds are a superfood I add to almost anything. They are rich in complete protein (contain all 9 essential amino acids), omega 3 fats and lots of trace minerals, such as zinc, phosphorus and magnesium.
They are also a rich source of the antioxidant vitamin E. Hemp seeds are a delicious source of nutrition you don’t want to miss out on, so pile them up on your plate. They add a very pleasant nutty flavor to dishes like this pesto sauce.
- ¼ cup raw sunflower seeds
- ¼ cup raw, shelled hemp seeds
- 1½ cup fresh basil leaves
- ½ cup spinach leaves
- ⅓ cup EVOO
- sea salt and black pepper to taste
- 1 clove garlic (optional)
- Blend all ingredients until smooth
- Enjoy right away or refrigerate