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 Organic hemp seeds
1/2 cup Water
1/4 cup 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 All Rights Reserved.
Leslie developed this recipe for Nutiva
Photo by Tracey Eller
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