Cilantro Hemp Seed Pesto

A simple and refreshing pesto that is creamy and flavorful is my latest favorite to dollop on most anything… roasted vegetables, fish, tacos, bowls and corn on the cob. A nut free and dairy free condiment made with a few simple ingredients of cilantro, hemp seeds, garlic, jalapeño and olive oil. I’m loosely using the word “pesto” here as it does not contain any of the traditional pesto ingredients which are basil, pine nuts and parmesan cheese.

Shelled hemp seeds, also known as hemp hearts, are high in protein and omega 3 fatty acids. They give the pesto a delightful creamy texture when emulsified despite not containing any dairy ingredients. They are easy to find in the grocery store. I found mine at Whole Foods but you can also buy them here. Hemp seeds are great sprinkled on yogurt, salads or tossed in a smoothie for extra protein.

This pesto does not have a very strong cilantro flavor so even the “no cilantro” team usually likes it too. A pesto that is nut free and dairy free but full of flavor! This recipe was inspired by Cookie and Kate.

Cilantro Hemp Seed Pesto

2 bunches of cilantro with tender stems (about 2 cups packed)

½ cup shelled hemp seeds (hemp hearts)

1 medium jalapeño, seeded and white part removed, roughly chopped

2 cloves garlic, roughly chopped

½ teaspoon salt

¼ cup olive oil plus more as needed

Place all ingredients, except olive oil, in a food processor. Thoroughly combine until it forms a paste. Slowly drizzle the olive oil into the food processor with the motor running. Add a little more oil if needed to obtain the desired thickness.

Use right away or store in the refrigerator for up to 4 days. Tip: pour into ice cube trays cover and freeze. Once frozen put cubes into an airtight container. Lasts in freezer up to 3 months for optimal flavor.