Summer Seed Pesto full

Every recipe has its own adventure. This Summer Seed Pesto started with Kev wanting to ‘harvest’ the basil from our garden to make our own pesto. Our basil, however, is in such rough shape, you could flick the stem of our plants and the ‘harvest’ would be the leaves falling limply to the ground. So I set out finding a big, healthy bunch of organic basil at the White Rock Farmer’s Market yesterday for $3, soaked my seeds, and picked out some mean spring onions to kick up the flavour.

While prepping this fantastic pesto recipe, I felt the urge to pay homage to my food processor. I was walking out to the table to take its picture, and I tripped over my senior pug, Winston, lying about in my path as he tends to do. My neighbourhood heard a resounding ‘NOOOOOOO’ as all my precious ingredients splayed over my deck.

Pesto on the floor

Given Winston’s propensity to mark his territory on our table leg, I played it safe and tossed everything into the compost to start all over again.

So, this is the 2nd take of Portfolio of a Food Processor:

Pesto in processor

This little baby was a freebie with its bigger brother, the pain-in-the-ass larger version that rarely makes its way out of our cupboard. I use this tool at least 3 times a week, and have for over five years! It sometimes smells a bit like burning when it really gets going, but seriously, if you’re looking for a good mini food processor, grab yourself one of these!

Alright, enough of the adventure. Here’s the recipe for my Summer Seed Pesto:

Ingredients ~

1 bunch of basil (about a cup of leaves, packed)

3 spring onions, chopped

1 large clove of garlic, more if you please

3/4 cup of soaked pumpkin/sunflower seed mix (this would have been 1 cup, but I lost 1/4 of it in the Great Pesto Fall. Feel free to use a full cup, although mine worked out for the best.)

1/2 tsp of high quality sea salt

Juice of 1 lime

1/8 cup of olive oil

2 tbsp of hemp hearts

A generous cracking of pepper

Directions ~

Try to soak your seeds overnight in clean water, and use whichever seeds you have on hand. I used 50/50 pumpkin and sunflower, raw and organic.

Okay, here’s where it gets complicated: Combine all ingredients in a food processor (or blender, if you like) and blend to your desired consistency. Ha! So easy. We like our dips kinda chunky, so this one maintained some chew instead of being a full on paste.

I don’t do dairy, but if you’d like, add some fresh parmesan or Romano cheese either in addition to, or in place of the hemp hearts. To serve, I sliced up some cucumber, salad turnip and carrots. To store, throw it all in a bowl for the luckiest person in your household to find this delicious pesto and likely eat the whole thing in one sitting.

Pesto in bowl

Any thoughts on pesto? Share them in the comments below! I’d love to hear your pesto tricks so I can keep making mine better. 🙂

Peace and pesto,

Jen




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