With the help of Nutiva’s raw hemp seeds, we revisited our Wild Pesto recipe to make it even easier to add protein and EFA’s into our meals. This cilantro heavy version is great for someone that tends to run hot or has inflammation. If you find you run a little cooler, have cold hands or feet, spice it up with some fresh ginger or cayenne or add in chopped fresh leeks or scallions.
1 cup raw pumpkin seeds, walnuts or sunflower seeds
1/4 cup Organic Shelled Hemp Seed
2 cloves garlic, smashed
3 'glugs' extra virgin olive oil
juice of 1 lemon
1 bunch fresh cilantro
grey sea salt to taste
1. In a food processor, add your nuts of choice + hemp seeds, garlic and EVOO. Once everything is ground down together well, scrape the sides to make sure all the seeds get incorporated. Next, add your cilantro, lemon juice and salt and a little more olive oil if it’s a little dry. Blend until everything is combined. Add more lemon, olive oil or salt if needed.
2. Makes about 2 cups and keeps in the fridge for over a week.