Pesto is one of my favorite summer condiments (yes, it's condiment because I put it on everything). This "upgraded" version has protein from the hemp seeds, lots of good fats from the olive oil and avocado and a delicious surprise with the freshness of the lemon. My favorite way to serve it is with pasta and cherry tomatoes. It's the perfect summer night meal when it's too hot to be in the kitchen.
- 4 oz fresh basil
- 1/2 medium to large avocado
- 3 T hemp seeds
- 2 T toasted pine nuts
- 3-4 cloves garlic
- 1-2 T lemon juice (about a half a large lemon)
- 1/4 cup good quality extra virgin olive oil
- 1/2 tsp salt
- fresh cracked black pepper
- 1 T Philosophie Green Dream (optional)
In a food processor combine all ingredients except the olive oil. Turn the food processor on and slowly drizzle the olive oil in, stopping to scrape down the sides halfway. Return the lid, turn on the processor and slowly drizzle in the remaining oil. Taste and adjust seasoning. This pesto can be kept in a glass container in the fridge for up to a week. Serve on pasta, pizza, add to salad dressings or eat straight out of the container with a spoon (I won't just you).