How To Make Cilantro Hemp Pesto
Cilantro and hemp make this protein-rich hemp pesto recipe savory and creamy without adding the traditional pine nuts and cheese.
Preparation: 10 minutes
Cooking:
Total: 10 minutes
Serves:
Ingredients
- 2cupspacked cilantro leaves with tender stems,(from 2 small bunches)
- ½cupshelled hemp seeds,(hemp hearts)
- 1medium jalapeño,seeds and ribs removed, roughly chopped, optional for heat
- 1clovegarlic,roughly chopped
- ½tspfine sea salt
- ¼cupextra-virgin olive oil,more if desired
Instructions
-
In a food processor, combine everything but the olive oil. Process until the ingredients are very finely chopped, pausing to scrape down the bowl if necessary.
-
While running the machine, drizzle in the olive oil. Continue processing until the mixture is well combined and almost creamy in texture.
-
Use immediately or store in an air-tight jar in the refrigerator for up to 5 days.
Nutrition
- Calories: 782.43kcal
- Fat: 64.56g
- Saturated Fat: 7.62g
- Monounsaturated Fat: 30.97g
- Polyunsaturated Fat: 32.77g
- Carbohydrates: 24.13g
- Fiber: 22.98g
- Sugar: 1.39g
- Protein: 20.51g
- Sodium: 345.72mg
- Calcium: 135.59mg
- Potassium: 829.94mg
- Iron: 11.84mg
- Vitamin A: 76.93µg
- Vitamin C: 18.25mg
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