Dairy-Free Pesto
3 c. total basil leaves and other greens (kale, spinach, and sweet potato leaves, all work well)
3/4 t. Himalayan pink sea salt (available at The Tasteful Olive)
2 large cloves of garlic
3/4 c. walnuts, pre-soaked and drained*
2-3 T. hemp hearts, optional
1/3 c. The Tasteful Olive mild or medium intensity extra virgin olive oil
In a food processor or powerful blender, place all ingredients (except oil), and pulse until finely chopped. After chopped, pour olive oil in a medium stream while blending ingredients to desired creaminess. Serve as a pasta or pizza sauce, an appetizer dip, or spread on sandwiches or Italian roll ups.
*Health Tip: To obtain every nutrient available in walnuts, just soak them in filtered water the night before, and then drain.
Recipe by: Sally Williamson
