Last year I planted basil and it grew profusely. With so much basil on hand, I explored various raw and cooked vegan pesto recipes, and today I thought I would share one of them with you. This Rosemary Hemp Seed Pesto is one of my favorites from last season.
The sauce is amazing on pastas (traditional and alternative pastas), as well as rice and other grains. It’s pretty tasty mixed in with potato dishes, or used as a condiment in place of store-bought mustard and/or ketchup. You might be surprised how it enhances a veggie burger, and how it shines in stuffed mushrooms.
The recipe for the pesto is technically raw, but you could heat it up if you wish; therefore, I have this in both the raw and cooked vegan recipe sections.
Below you will see the recipe, but first let’s pair this recipe with some learning!
Hemp seeds are one of the only plant-based complete proteins, containing all 8 essential amino acids (those that your body can’t make and in turn must be ingested). (1) Did you know that the protein found in shelled hemp seeds is proportional to both egg whites and soybeans, with higher levels of arginine and histidine? (1) If you are diabetic or at risk for diabetes, Hemp Seeds are essential. They can help to control your blood sugar levels due to healthy fats, which help the body absorb the glucose from the bloodstream and turn it into energy. (1)
- 1/3 C Hemp Seeds
- 1 Handful of Fresh Basil
- 1 T Lemon Juice
- 1 T Grapeseed Oil
- 1 t Rosemary
- 1/2 t Turmeric
- 1/4 C Nutritional Yeast
- 1/4 C Onion Shoots, Green Onions, or Chives
- Pinch of Cayenne
- Put all ingredients into a food processor or blender until desired consistency is reached.
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