The marriage of hemp and cilantro creates a sensational vegan pesto. Fabulous served on sliced tomatoes, cucumbers, green salads and pasta. Hemp adds Omega 3s and the umeboshi vinegar offers a delicious lemony and salty flavor. Enjoy!
Makes 2 1/2 cups ( 8-12 servings)
3 cups Cilantro (fresh, rinsed, and tightly packed)
1 1/4 cups Nutiva Organic Hempseed*
1/2 cup Water
1/4 cup Nutiva Organic Hemp Oil*
6 cloves Garlic
5 Tablespoons Umeboshi Vinegar
Blend all the ingredients in a food processor. Taste and adjust the seasonings if desired.
Copyright © 2013 Leslie Cerier. All Rights Reserved.
Leslie developed this recipe for Nutiva
Photo by Tracey Eller
*This post contains affiliate links. If the product is purchased by linking through this review, Leslie Cerier, The Organic Gourmet receives a modest commission, which helps maintain our site and helps it to continue growing!