This pesto recipe has been running in my head for quite some time. I start thinking about ingredients and then how I want to combine them. And it cycles through the Hungry Goddess brain until the recipe POPS out. Creation!
Hemp seeds are very creamy and VERY healthy and make an excellent substitution for the Parmesan cheese in the pesto recipe. I did not miss it a bit!
My favorite brand of Hemp Seeds is Navitas Naturals that are found in Whole Foods. I sprinkle Hemp Seed on salads, sometimes sneak a scoop or, in this case, mix it into a favorite recipe!
Nutrition experts tout hemp seed because it is an easily-digested complete protein source that is also one of the richest vegetable sources of the Omega 3 & 6 Essential Fatty Acids (EFAs). Hemp seed contains chlorophyll and is a plentiful source of fiber and vitamins and minerals such as magnesium, iron, zinc, and potassium. Navitas Naturals Hemp Seeds Nutrition
I prepped this pesto for our first Fennel Friday Cooking Club and the theme is FENNEL POLLEN! This Pesto is going on the Fennel Pollen Pizza with Pesto … and it was so delicious! Tangy, garlicky and transitioned to a super creamy and almost sweet flavor when cooked on the pizza.
Add it to pasta, bread sticks – all of your favorite pesto vehicles! And I promise – you will not miss the cheese!
NOW – go check out the Fennel Pollen Pizza with Pesto (not vegan but vegetarian) and have a HAPPY FENNEL FRIDAY!
- 2 cloves of garlic (1 if you do not like uber-garlic)
- 1/2 tsp sea salt
- 1/2 tsp Fennel Pollen
- 1 cup roughly chopped fresh basil leaves
- 1 cup roughly chopped fennel fronds (leafy part at top of bulb)
- 1/3 cup EVOO (California Olive Ranch)
- 1/4 cup pine nuts
- 1/3 cup Hemp Seeds (raw shelled)
- Add all ingredients into chopper or food processor EXCEPT the EVOO.
- Chop, process and slowly add the EVOO until smooth.
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