The Perfect Pesto

There is nothing like a traditional pesto made with basill leaves. Create a Nourishing Omega-3 Rich pesto with an incredible flavor and lots of versatility. Use this as a dip, a spread, a pasta sauce, on top of veggies, sproutted quinoa or sproutted risotto.



  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 12/3 cup extra virgin olive oil
  • 1/2 Avocado
  • 1/2 cup of Organic Hemp Hearts
  • 3 garlic cloves, minced (about 3 teaspoons)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces) -Optional for Vegans
  • 1/3 cup pine nuts (can sub chopped walnuts)-Optional for people with allergies
  • Special equipment needed: A food processor

Combine basil, garlic, hemphearts, avocado into a blender and pulse until coarsey chopped. Add the olive Oil and process until fully incorporated and smooth. Season with salt and pepper. Transfer the pesto to a large serving bowl. Serve with anything you like!

Tip: Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.