Parsley Hemp Heart Pesto Recipe
This parsley hemp heart pesto is vegan, nut-free, and raw. Pesto usually has cheese in it which doesn’t work for those of us who eat a vegan diet. My pestos are always made without cheese. For many, it is best not to eat lots of nuts and this hemp heart pesto is perfect as the hemp hearts add the flavour and texture without the nuts.
Ingredients
- 1-3 cloves garlic
- 1/4 cup hemp hearts
- 1/3 cup extra virgin olive oil
- 2 cups fresh parsley
- 1/3 cup nutritional yeast
- 1/2 tsp Himalayan salt
Instructions
- Wash the parsley thoroughly and roughly chop it.
- Chop the garlic.
- Put the parsley, garlic, and hemp seeds into a food processor fitted with the S blade.
- Pulse about 10 times, to help break down the parsley.
- Add all of the remaining ingredients. to the blender
- Process till smooth, adding an extra drizzle of olive oil if needed to thin the pesto
- Taste the pesto and add more salt if needed
- Store the pesto in a glass container in the fridge.
Notes
Find out more about the healthy ingredients I use for this recipe: hemp hearts, extra virgin olive oil, garlic.
This pesto is deliciously served on pasta, or as a dip, on salads, pizzas, toast, or whatever you would like!
Pesto is said to only last 3 – 5 days in the fridge or it can be kept frozen for up to 1 month. I find mine lasts for at least a week in the fridge