I’ve been testing out various pesto recipes and fell upon this magical combo. It is now a staple in our household and in about 10 minutes, it will be a staple in your household as well!

I use dried sundried tomatoes and rehydrate them if you want you can but water packed sundried tomatoes, just be sure to avoid any oil packed as you don’t always know what’s in the brine.

This pesto recipe is vegan-friendly and gluten-free and paleo. This pesto goes
exceptionally well with fish, pasta, chicken and pretty much anything else.

As the recipe name suggests this dip is packed with protein and omega rich Hemp Hearts, it also has beautiful arugula and extra virgin olive oil. Let’s get to it!

Hemp Heart Sundried Tomato Pesto Recipe
Ingredients 

10 Dried* Sundried Tomatoes

1/4 Cup Good Quality Extra Virgin Olive Oil

1/4 Cup Hemp Hearts

1/4 Cup Arugula

1 Clove Garlic

Salt and Pepper to taste

Instructions

Soak sundried tomatoes in boiling water until they’re soft, roughly 10 minutes. Put rehydrated tomatoes with 3 TBSP of the water they were in, into a blender or food processor.

Slowly add extra virgin olive oil through the spout of your blender. Add arugula, hemp hearts and garlic. Puree until smooth. Add salt and pepper to taste.

Enjoy!

Pesto keeps up to 2-3 weeks in an airtight jar in the fridge.

 

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