If there’s one thing I’ve been loving lately, it’s basil pesto and an array of other delicious dips and spreads. I can’t get enough of them! There are so many ways to whip up the tastiest dips for celery sticks, carrot sticks or cucumber slices, including this creamy hemp and basil pesto!
Traditional pesto is fairly oily and a little thinner and chunkier than how I like to make mine. I’m a fan of all things creamy, so this one is thicker and richer but still just as delicious! Pair this pesto with veggies like I mentioned, or a dollop on grilled salmon.
This pesto is an excellent source of healthy fats from the hemp and sunflower, helping us to feel full and satiated after our meals, and it’s only a few wholesome ingredients:
Basil – a beautiful, fragrant herb – is rich in disease-fighting antioxidants and helps reduce inflammation.
Creamy Hemp & Basil Pesto
A creamy dairy-free pesto that pairs perfectly with fish, chicken, or as a dip!
- 40g fresh basil leaves (about 1/2 cup)
- 1/4 cup sunflower seeds
- 1/4 cup hemp seeds
- 1/8 cup olive oil (for a whole food variation, use 1/2 avocado instead)
- 1/2 lemon, juiced
- 1/2 cup water add extra 1/2 cup for thinner consistency
- 1/2 clove garlic
- 1 tsp sea salt
- 1 tsp black pepper
Add all ingredients to blender or food processor and blend until smooth.
For a chunkier pesto, blend just until chunky instead of pureed into a cream.
Enjoy! Store extras in airtight jar in refrigerator for up to 1 week.
What’s your favourite way to eat pesto?