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Ingredients
- 2 cups fresh basil leaves loosely packed
- ¼ cup shelled hemp seeds also called hemp hearts
- ¼ cup shredded parmesan cheese
- 2-3 tablespoons extra-virgin olive oil
- 1 clove garlic
- Kosher salt to taste about ¼-1/2 teaspoon is a good amount
Instructions
- Combine all of the ingredients in the bowl of a food processor and process until smooth, stopping to scrape down the sides with a rubber spatula if necessary.
Notes
I don’t like my pesto very oily, so I usually don’t use more than 3 tablespoons, but if you like a smoother pesto, add more oil until it reaches a consistency you like.
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Disclaimer: This article is originally published on https://ohmyveggies.com/
