I make my pesto garlic-free because of an allergy, but I don’t miss it at all! That being said, if you’re a garlic-lover 1-2 cloves would work very well in this.
- Large box of organic basil from Whole Foods (or Trader Joes)
- 1 bunch of beet greens (spinach works well, too)
- 1/4 cup pine nuts, plus more to taste
- 1 lemon, halved
- 1 cup olive oil, plus more
- 1 Tbsp hemp hearts
- sea salt & pepper
Add all ingredients into a food processor or high speed blender and blend until smooth. Add more oil as needed to get desired consistency. More pine nuts will make the recipe creamier/less tangy if your lemon was really juicy. Adjust all ingredients to taste.