Cucumber Hemp Pesto

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!

Ingredients

  • ¼ cup hemp hearts
  • ½ cup cucumber, peeled and roughly chopped
  • 3 tablespoons hemp oil
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ cup basil, tightly packed
  • 1 tablespoon parsley, tightly packed
  • 3 cloves garlic, peeled
  • 3 tablespoons nutritional yeast (optional)
  • dash celtic sea salt, to taste

Preparation

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.

Comments

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starjen42 writes: (May 24, 2008)

So, hemp hearts, are they just shelled hemp seeds?

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jessicaxo writes: (May 25, 2008)

Starjen – yes they are.

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VeganMomma writes: (June 02, 2008)

Indeed they are shelled hemp seeds. I like that they are so creamy, they work so well in pesto! I get them in bulk ten pound bags, so I’ve been experimenting a lot with them, as you can see by the recipes that I’ve submitted!

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Mysticbutterfly21 writes: (July 22, 2008)

I just made this and it is soo good! Thank you for the recipe!

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littlegems writes: (August 25, 2008)

this is my new favorite! yummy! I loved it with my squash noodles as well as a dip with veggies!

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