Hemp & Pumpkin Seed Chadon Beni Pesto.
This pesto is nutrient-dense, delicious, and versatile! It's high in protein, vitamins, omega 3, minerals, and antioxidants. You can spread this flavourful pesto on bread, toss it with pasta, mix it with rice, serve on roasted veggies or serve as a dip.
Here I served it in a sandwich with tomatoes, cucumbers, avocado, and baby arugula. It was absolutely delicious and satisfying!
Hemp & Pumpkin Seed Chadon Beni Pesto
1/4 Cup + 2 Tbl Olive oil
1/2 Cup Hemp hearts/ seeds
1/2 Cup toasted Pumpkin seeds (toasted with coconut oil on the stove)
2 Tbl Chili infused coconut oil
1 cup Chadon beni, roughly chopped and loosely packed (or sub for cilantro)
1 Tbl Nutritional yeast
1 Tbl + 1 tsp fresh Lime juice
1/2 tsp Paprika
Pink salt to taste
Method
Add all the ingredients to a food processor and blend until everything is finely chopped. Store leftovers in a jar in the fridge for up to 4 days.
Note: Keep an eye on your pumpkin seeds when toasting them on the stove. They toast up quickly but they can also burn quickly. Toast them in coconut oil or olive oil on the stove until most of the seeds are golden brown.
You can adjust the flavour profile of this pesto to your preference. I skipped the garlic because sometimes I find the raw garlic can be quite over powering. Roasted garlic would be lovely in this pesto. You can also substitute the nutritional yeast for vegan parmesan.