Sometimes the littlest tweaks make for the best dishes.
After leaving Green String Farm the other day, I headed home in hopes to make a large batch of fresh pesto (inspired by our last potluck meet up). However, I realized half-way home that I didn’t have olive oil and I was completely out of pine nuts/walnuts. So, instead of turning the car around, I thought ‘what else do I have?’ And then, it hit me – Hemp oil and hemp seeds! So, I got out the cuisenart and away I went. The outcome? One of the best (and nutrient dense) pesto’s I’ve tasted!
I don’t measure exact when making pesto, but rather use my tastebuds to adjust accordingly.
Hemp Pesto Pasta
Hemp Oil (approx. .25 C)
1-2 cloves garlic
Juice of 1/2 a lemon
2-4 T hemp seeds
2 T nutritional yeast
pink salt (be generous!)
1 large bunch of fresh basil
Kelp noodles (rinsed and chopped)
1. Combine all pesto ingredients in a food processor and pulse until texture is smooth.
2. In a large bowl combine zucchini and kelp noodles.
3. Cover noodles with pesto and toss generously.