About the Recipe
Fast, easy and delicious on anything. Also packed with protein
Ingredients
4 cups packed cilantro leaves with tender stems (from 4 small bunches) Sometimes I use 3 bunches cilantro and 1 of basil)
½ cup shelled hemp seeds (hemp hearts)
¼ nutritional yeast
2Â garlic cloves, roughly chopped
½ teaspoon truffle salt or other salt of your choice
1 Tablespoon 1emon juice
¼ cup extra-virgin olive oil, more if desired
3 ice cubes (this will keep your pesto from turning brown)
Preparation
In a food processor, combine everything but the olive oil (the cilantro, basil, hemp seeds, garlic, nutritional yeast, salt and ice cubes). Process until the ingredients are very finely chopped, pausing to scrape down the bowl if necessary.
While running the machine, drizzle in the olive oil. Continue processing until the mixture is well combined and almost creamy in texture. If you’d prefer a thinner sauce, drizzle in a bit more olive oil while running the machine. And if you want it to be creamier add more hemp seeds.Â
Use immediately, or store in an air-tight jar in the refrigerator for up to 5 days. I like to freeze it in ice trays and throw it into pasta sauces soups, rice potatoes really anything I want to jazz up. It should keep for about 3 months in the freezer.Â