Nut-Free/Vegan Pesto

INGREDIENTS:

• 3 Tbsp Extra Virgin Olive Oil

• 3 cloves of garlic

• 1-2 Tbsp lemon juice

• 1 tsp sea salt

• 1 cup of fresh basil leaves

• 1/2 cup hemp hearts

INSTRUCTIONS:

1. In a small food processor, pulse all ingredients and blend until a pesto sauce is formed. Taste and add additional lemon juice, salt & pepper until desired taste and consistency is reached.

NOTES:

Enjoy on fish, pasta, zoodles (my favorite), roasted or steamed vegetables, meats and even as a dip with raw veggies. The possibilities are endless! Store in an air tight container in the fridge for 1 week.

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NUT-FREE/VEGAN PESTO

Author: Stephanie Potter

Ingredients

• 3 Tbsp Extra Virgin Olive Oil
• 3 cloves of garlic
• 1-2 Tbsp lemon juice
• 1 tsp sea salt
• 1 cup of fresh basil leaves
• 1/2 cup hemp hearts

Instructions

1. In a small food processor, pulse all ingredients and blend until a pesto sauce is formed. Taste and add additional lemon juice, salt & pepper until desired taste and consistency is reached.

Notes

Enjoy on fish, pasta, zoodles (my favorite), roasted or steamed vegetables, meats and even as a dip with raw veggies. The possibilities are endless! Store in an air tight container in the fridge for 1 week.

Did you make this recipe?

Tag @stephaniemaypotter on instagram and hashtag it # veganpesto