When we think of summer, we often think of pesto. Fresh, aromatic basil is at its peak in the warm summer months and if you grow it in a pot or in your yard, you may find yourself making more than a few batches of pesto. When the seasons change and the weather cools, your once beautiful basil loses its color and vitality. No more pesto. Or so you thought. This recipe is a year-round winner. Without the summer tones of basil, this Broccoli, Spinach & Hemp Seed Pesto feels heartier and somehow more suited for the cooler months.
Most traditional pesto recipes call for parmesan cheese and pine nuts, or perhaps walnuts. Our cruelty-free recipe leaves out the cheese and uses nutritional yeast and miso for richness. Broccoli and spinach are a hearty and nutritious replacement for the basil. By using hemp seeds, we can rely on this to supply a good dose of complete protein and without the nuts, even those with allergies can enjoy it. Try in on our Lentil, Amaranth & Walnut Portobellos or anywhere you'd use regular pesto. And if you still want a hint of summer in this pesto, go ahead, throw in a handful of basil leaves as a gentle reminder that summer will be here again soon.
Place broccoli and garlic in the bowl of a food processor and pulse till finely chopped. Add in spinach, basil, nutritional yeast, miso and salt then pulse again until everything is uniformly and finely chopped. With the processor on, drizzle in the olive oil through the top spout. Purée until smooth. Add water to thin if necessary, to cut down on the amount of oil. Taste and add more salt or nutritional yeast if necessary.
Place broccoli and garlic in the bowl of a food processor and pulse till finely chopped. Add in spinach, basil, nutritional yeast, miso and salt then pulse again until everything is uniformly and finely chopped. With the processor on, drizzle in the olive oil through the top spout. Purée until smooth. Add water to thin if necessary, to cut down on the amount of oil. Taste and add more salt or nutritional yeast if necessary.
