2 cups fresh basil
2 cups organic spinach
1 garlic clove
1/4 cup raw walnuts
2 tbs. hemp seeds
2 tbsp. olive oil (can add more for consistency)
1 tbsp. nutritional yeast
2-3 tbsp. lemon juice
1/2 tsp. Himalayan sea salt
Fresh ground pepper, to taste
1/4 tsp. sea vegetable powder (optional)
Using a high-speed blender or immersion blender, combine all ingredients until desired texture.
Tip: I like to use the immersion blender to keep my pesto on the chunkier side, and prefer to add the hemp seeds into the mixing bowl last so they don’t shoot out when the immersion blender turns on. For a smoother and creamier pesto, try using a high-speed blender or Vitamix.
This recipe is featured in Jessica Commingore's The Elysian Edit, Los Angeles Ca