Recipe Post: Hemp Seed Pesto

There are so many amazing fruits and vegetables in season this time of year here in New York. We are loving our company CSA with Plowbreak farm. We have been receiving an abundance of zucchini, greens, watermelon, herbs, eggplant, beets, potatoes and even some edamame last week! One of my favorite recipes to make in the summer is Hemp Seed Pesto. My favorite one if from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude. I will often sneak in some kale as well as the basil for an extra green boost! Slather the pesto on just about anything! Shown above on top of raw zucchini noodles, sauteed eggplant and boiled beets. Enjoy!

I Am Graceful: Almond or Hemp Seed Pesto

1 tbsp chopped garlic
3/4 tsp salt
3 bunches basil (leaves only)
3/4 c olive oil
1 tbsp lemon juice
1/4 c raw almond butter
or
1 c hemp seeds

Place all ingredients except for the almond butter or hemp seeds in the bowl of a food processor fitted with the “S” blade (I have used a both a blender and a magic bullet as well). Pulse and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture. While running, add the almond butter or hemp seeds. (Some people like their pesto chunky. Use your own judgment as to when to add the butter or seeds.)

Your pesto is now ready to use. This stores well in an airtight container in the refrigerator. Makes 1 1/2-2 cups.