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Multi-Greens Pesto
Pesto is versatile, and a wonderful way to use different kinds of greens. In this recipe I use basil and arugula, but I could have also added some spinach or kale.
Ingredients
- 10-12 cups loosely packed greens (arugula, basil)
- juice of 1 lemon
- 1/2 cup hemp hearts, more as needed
- 3/4 cup olive oil, more as needed
- 1/2 cup parmesan cheese (optional - I didn't use)
- salt to taste
Instructions
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Simply add all of your ingredients to a food processor or blender and pulse until fully incorporated. If you'd like to store for much later use, distribute the pesto into ice cube trays and freeze. Once fully frozen, you can pop them out and store in a freezer bag.