I freaking love pesto. I make it all the time – usually with any herbs, greens, nuts, or seeds I have around. I like to swirl it into my soups, top it onto my eggs, or dollop it onto big salad-ey grain bowls. While there are one or two (or twelve) pesto recipes on this site already, I really love this version, so I think there’s room for one more. Before I started the blog, I would have never imagined just how many people are allergic to nuts. So in the spirit of the healthy new year, this tasty pesto is dairy-free, gluten-free (obviously), and nut-free with omega-rich hemp seeds in place of the nuts. It’s also basil-free because, well, it’s winter and basil is hard to find.
Make this and store it in the fridge for up to 5 days – put it on anything & everything (or use it in one of these recipes!)
