Pesto.. I have a deep relationship with this magic food.
My mum has been home making pesto for my entire life. I LOVE everything about it. It’s my go-to spread for toast, healthy pizzas and mixing on zucchini pasta. I was inspired to create this Low FODMAP and SIBO friendly pesto recipe.
Traditional pesto uses cheese and garlic, but I've made some substitutions that won't make you miss your mum's pesto.
I love the healthy fats in this recipe. The hemp and olive oil make your skin glow, kill sugar cravings and help to regulate hunger hormones.
Serves: One Medium-Large jar.
Vegan pesto:
3 cup’s of packed basil
1 cup hemp seeds + 1/4 cup of hemp seeds not processed
1/2 cup of nutritional yeast
3/4 Tsp of sea salt
2 tbsp Apple Cider Vinegar
2 tbs lemon juice
1 tsp honey
1/3 cup of extra virgin olive oil
Directions:
In a high-speed blender or food processor blend the hemp seeds, nutritional yeast and salt until smooth.
Add lemon juice, apple cider, honey and olive oil. Process again.
Add the Fresh basil and pulse until desired consistency scraping down the sides as needed. Once blended stir in the extra 1/4 cup of hemp seeds.
Place in a jar and refrigerate for a week or freeze for future use.
Notes:
Don’t skimp on basil the pesto will thank you. I packed 3 cups full. Around 2-3 standard size basil bunches.
If you want the pesto to be saucier and not like a spread you can add extra water when processing. If you are avoiding oil, you can sub the olive oil for water or do a 1/2 - 1/2 ratio.
An easy way to freeze pesto for future use is in ice cube trays. Then you can add the cubes to your stir fry’s- or defrost for spreads and other meals.
Love,
Isabelle xx
