Rating5/5 (from 1 ratings)5
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!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note