Parsley Hempseed Pesto
This keto-friendly recipe is a flavorful and tangy alternative to the typical basil-and-pine nut affair. As a bonus, all of the ingredients pack quite the nutritional punch! Hemp seeds alone offer up a complete spectrum of amino acids, while olive oil is high in mono-unsaturated fatty acids and parsley, garlic and lemon all have been shown to have anti-cancer properties. Not too bad for a quick and easy recipe!
This originally started out as a project for school when I was studying nutrition – I was tasked with creating a nutrient-dense recipe with medicinal herbs as a base. I ended up using this recipe so much that I decided to post it here.
This vegan and nut-free pesto makes a great topping for garlic bread and can be used as a sauce for pizza and even as a salad dressing. I also like to mix a tablespoon of this pesto in with cauliflower rice.
To make this low-FODMAP, simply omit the garlic.
Parsley Hempseed Pesto (vegan, nut-free)
- 1 8 oz bunch fresh parsley
- ¼ cup hemp seeds
- ¼ cup nutritional yeast
- 3/4 cup – 1 cup cold-pressed extra virgin olive oil
- 1 tsp lemon zest
- 2 tsp chopped garlic (omit for low-FODMAP diets)
- ¼ teaspoon sea salt
- Chef’s knife
- Cutting board
- Wash and remove stems from parsley and place parsley leaves in the blender container.
- Add half the hemp seeds, lemon zest, garlic and ¼ cup of the olive oil.
- Place on the blender lid and turn to low. After the ingredients have been ground to a paste, slowly drizzle in the remaining olive oil until the pesto has a thick consistency, similar to that of mayonnaise (you do not have to use all of the oil!).
- Once the rest of the olive oil has been added, pour in the rest of the hemp seeds, and let the blender run for 2-3 seconds more.