Cashew Hemp Basil Pesto

Rachel Morrow RACHEL MORROW

Some things in life are worth holding on to, and that includes a good pesto recipe. Our version of basil pesto doesn't require any complicated ingredients, just those wholefoods pantry staples and a whole lot of love. The addition of hemp seeds gives a powerful nutrition punch, and the added yeast offers a traditional 'cheesy' flavor if that's what you crave in a pesto. It's an all round winner and you'll find yourself making it weekly!

Ingredients:

  • 1 large bunch basil
  • 1 clove garlic
  • ¼ cup activated cashews
  • 1 tablespoon hemp seeds
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • Pinch of unrefined sea salt and pepper
  • 1 tablespoon nutritional yeast (optional)

Method:

  1. Remove basil leaves from stems and discard stems.
  2. Place all ingredients in a food processor and blend. If using a mortar and pestle, add basil, garlic, cashews, hemp seeds, sea salt, and pepper, and grind to form a paste. Add olive and lemon juice at the end and mix. If you prefer a cheesier flavor, add the optional nutritional yeast to the blender and blitz.
  3. Store in an airtight container or jar in the fridge for up to 5 days.

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