This pesto recipe uses hemp hearts as a replacement for pinenuts and to add a protein boost! Miso is used in place of parmesan cheese to offer that umami or savoury flavour. A simple to prepare condiment that can be easily added to buddha bowls, used as a salad dressing, or on your favourite pasta.
Combine all pesto ingredients in a food processor or Vitamix and blend to combine. I puree mine for at least 30 seconds for a nice smooth consistency.
Taste and season with salt as necessary. Serve on pasta, zucchini noodles, on a quinoa Buddha Bowl, or as a sandwich spread.
Store in an airtight container in the fridge for up to a week. Cover the pesto with additional olive oil to prevent browning.
Notes
*Make it soy-free: Use chickpea miso<p> Make it gluten-free: Make sure the miso is gluten-free - I use Shiro. Serve with gluten-free pasta or black bean noodles<p> Make it seasonal: Use blanched spinach or kale in place of basil in the winter<p> Make it into a salad dressing: Add 1/2 cup of water before blending