While most pesto recipes use traditional ingredients like pine nuts and parmesan cheese, this recipe (inspired by Cookie + Kate) offers an amazing dairy-free and nut-free alternative that goes best with my dietary preferences. Perfect to serve with any savory dish especially gluten-free pasta, tostones, and salads! It’s shocking how easy it is to make. Enjoy!
INGREDIENTS
- 2 cups cilantro, chopped (approx 1 large bunch)
- 1/2 cup hemp seeds
- 2 garlic cloves, finely chopped
- 1/2 teaspoon sea salt
- 2 – 3 tablespoons extra virgin olive oil
DIRECTIONS
- Chop cilantro, stems included.
- Add cilantro, hemp seeds and garlic to the food processor and process until finely chopped.
- Slowly drizzle in the olive oil as you continue to process until you reach desired consistency. For creamier texture, add more olive oil.
- Store in an airtight container and refrigerate. Consume within 5 days.