Pesto is a classic recipe that is traditionally made with basil, pine nuts, garlic, olive oil with some variations with the addition of parmesan cheese. Here is a twist I made on a classic using hemp hearts, parsley for the herb with the addition of avocado.
Because hemp hearts have a slight earthy taste, they are toasted and then the addition of roasted almonds brings this pesto together. Try using this spread on your favorite pasta, sandwich or even used as a base in salad dressing.
(Makes 1 1/2 cups)
Juice of 1 lemon
1 cup of flat leaf parsley roughly chopped. (You can use the stems if you like)
1/2 of an avocado
1/4 cup of hemp hearts, toasted
1/4 cup of almonds, toasted
1 jalapeno, roasted
2 cloves of garlic
1 teaspoon of kosher salt or 1/2 teaspoon of sea salt
1/4 cup of extra virgin olive oil
Add all of the ingredients to a food processor or blender, except the olive oil. Pulse until the mixture comes together and is slightly course in texture.
Add the olive oil in a steady stream on low speed until it comes together and makes a chunky texture.
Store in closed jar and place in the fridge for up to 1 week. For longer use, place in a freezer for up to 6 months.