Easy Hemp Seed Pesto
Yield 3 /4 cups
- 3 tbsp Olive Oil
- 1/4 cup Pine Nuts
- 1/4 cup Hemp Seeds
- 1/3 cup Basil
- 1 cup Spinach
- Chili Pepper Flakes, optional
- Salt & Pepper to taste
- Measure and blend everything in a food processor or high-speed blender, slowly adding the olive oil till desired consistency is reached.
- Add salt and pepper to taste, as necessary
- Serve on toast with sun-dried tomato slices or mixed with your favorite pasta.
Will keep 7-10 days refrigerated in an airtight container. Freeze extras in an ice cube tray for up to 4 months.
Cuisine Gluten-free, Vegan
Recipe by The Plant Philosophy at https://theplantphilosophy.com/lets-eat-hemp-seed-pesto/