You are always going to find a big ‘ol bag or container of hemp seeds in my fridge. Yes, I keep them in the fridge to retain their freshness. In fact, I’m thinking that freezing them will also be an even better idea! I thought hemp seeds added to a pesto in replacement of pine nuts would work and it does. Hemp is also loaded with omega fats and it’s a complete plant-based protein making it good for the body and easy to digest.
Then I got my hands on a bottle of Alligga Flax Seed cooking oil and I thought, why not use that as the base of the pesto too! Flax seeds, and in particular, the oil from flax is also rich in Omega-3 fats and it imparts a nutty flavor to the pesto which is essential.
Now, the Alligga Flax Oil is North America’s 1st high-heat safe flaxseed oil with a smoke point (up to 250ºC/485ºF) that will still retain their Omega-3 goodness after heating. This particular oil is unrefined and cold pressed (awesome!), additive free (awesome again!) and
I personally add this flax oil to my smoothies, salad dressings or just drizzle over my food. These Omega’s are awesome for your skin, nails and ultimately, your digestive system. It’s just good and everyone should have a bottle in their fridge.
Now, onto the recipe. I add the pesto on top of roasted veggies, pasta or even add to burgers!
Basil Hemp Flax Oil Pesto Recipe:
2 to 3 cloves garlic
2 cups of fresh basil
1/2 cup hemp seeds
Zest of 1 lemon
1 teaspoon fine-grain sea salt
Red pepper flakes, optional (if you want to add some kick)
1/4 cup Alligga flaxseed oil or olive oil
1/3 cup of nutritional yeast (optional) *this adds the cheesiness but feel free to add parmesan
1) Add garlic to food processor and process until minced.
2) Add basil, hemp, sea salt, red pepper flakes, lemon zest and process until minced.
3) Slowly drizzle flax oil until the pesto is smooth.
4) Add the nutritional yeast until incorporated.
Do not heat the pesto as you want the basil
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