I was craving salad for dinner tonight but wanted to add some oomph to it without adding meat. I started by hard-boiling some eggs. I noticed my basil plant was looking rather full out on the patio, so I took my scissors to it with pesto in mind, hehe.
This recipe is based from a great website called www.choosingraw.com. This is a great clean eating recipe made from all fresh, whole foods. Hemp seeds are used instead of traditional pine nuts or walnuts for this recipe. I love hemp seeds as they are a good source of healthy Omega-3s fats, high in protein, and high in: Iron (20%), Thiamin (20%), Phosphorus (45%), Magnesium (45%), Zinc (20%), and Manganese (110%). Hemp seeds are also a good source of: Riboflavin (6%), Vitamin B6 (8%), Folate (8%), and contain 3 grams of fiber in a 3 Tablespoon serving.
Hemp Seed Pesto
1 cup shelled hemp seeds (Manitoba Harvest is my preferred brand)
1.5 –2 cups fresh basil leaves, measure out by firmly packing into measuring cup
1 garlic clove
2 T. olive oil
2/3 cup water
sea salt and black pepper, to taste
1. Raid your basil plant and collect as many leaves as possible. Shoot for 1.5 to 2 cups. You can also use store bought. Rinse well.
2. Add hemp seeds to food processor and pulse for about a minute, until the seeds are ground up.
3. Add basil leaves, garlic clove, olive oil and pulse in food processor to combine.
4. Add water to make a creamy consistency.
5. Serve over fresh salad immediately or store in fridge.