I looove pesto. It’s delicious, super easy to make, and you can use it in so many ways, and the best part, it’s full of nutrients!
Jump to RecipeThe traditional pesto recipe usually includes pine nuts, but I like to use a combination of hemp hearts and pumpkin seeds. They add to the beautiful green colour of the sauce and they’re full of minerals we often miss out on like zinc and magnesium, important nutrients for immunity, heart and skin health, plus fibre and healthy fats, you can’t really go wrong with those!
Fresh basil is also an excellent source for vitamins and minerals, especially vitamin K, a vitamin that not many people are familiar with but an important one for directing calcium to your bones and teeth and it helps with blood clotting. Basil is anti-bacterial, high in antioxidants, anti-inflammatory and tastes delicious. What’s not to love?
Check out the recipe for my creamy basil pesto below. I usually make it with pasta, some sautéed zucchini, mushrooms and sundried tomatoes for a quick weeknight dinner but this sauce is so versatile, use it as a spread on wraps or sandwiches, or in a salad bowl, whatever your little heart desires.
Creamy Basil Pesto
15
minutesWhip up this creamy basil pesto in minutes to enjoy over pasta, veggies, chicken, or as a spread!
Ingredients
1 cup fresh basil leaves
1/3 cup extra virgin olive oil
2 cloves garlic
1/4 cup hemp hearts
1/4 cup pumpkin seeds
juice of 1 lemon
1/4 grated parmesan cheese or vegan parmesan, or 2 tsp nutritional yeast
1/4 cup unsweetened nut milk (I used almond)
Salt and Pepper to taste
Directions
- Add all ingredients to a high-speed blender or food processor and blend until smooth. You might need to stop blending and use a spatula to scrape down the sides to make sure everything gets mixed in.
- Blend to desired consistency. If a thinner sauce is preferred, add 1 tbsp of nut milk. If a thicker sauce is preferred, add 1 tbsp of seeds.
- Enjoy your fresh, homemade pesto! Use it on pasta, veggies, chicken, as a spread or dip, in dressings and other sauces.
- Refrigerate unused portion for up to 5 days or freeze.
Notes
- My favourite way to enjoy this pesto is with sauteed vegetables and whole grain pasta. Add them to a large bowl and toss with enough of the pesto sauce to coat. Enjoy with fresh grated parmesan or a sprinkle of hemp hearts.
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