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¼ cup hemp hearts
½ cup cucumber, peeled and roughly chopped
3 tablespoon hemp oil
1 tablespoon lemon juice, freshly squeezed
½ cup basil, tightly packed
1 tablespoon parsley, tightly packed
3 clove garlic, peeled
3 tablespoon nutritional yeast (optional)
dash celtic sea salt, to taste
Put everything in your food processor and blend until smooth or desired consistency.
Serve over spiralized zucchini or on a pizza crust.
If you want less oil added, put more cucumber in its place.
If you don’t want to put in nutritional yeast, add a bit more salt.
VeganMomma's ThoughtsBy VeganMomma
This is my hemp-ified version of a classic. Hemp provides the perfect base for this pesto. It has a slightly nutty and green taste, which compliments the cucumber and the greens as well as, well, everything else in the recipe! Hemp hearts are a great source of Omega fatty acids and easy to assimilate proteins. So, eat up!
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