This vegan pesto is filled with beneficial fats and upcycled what could be considered waste into something delicious!

Scale

1 cup hemp seeds

1/3 cup pine nuts

Juice of 1/2 🍋 lemon

1 tsp honey or maple syrup

1/2 tsp ground cumin

1 cup fresh basil leaves

1/2 cup chives or 1 tbsp chive oil leftovers

1–3 tsp apple cider vinegar (decide how you can tolerate the sour quality)

1 tbsp diced shallot or 1 clove garlic or 1 sping onion (or omit if too pungent for you)

1 tsp preserved lemon (ok to omit – add tsp of miso if you have it)

salt to taste

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Combine in a high-speed blender and blend until desired consistency.

If it has trouble getting started, add some oil or water; however, you will be surprised at how quickly the hemp seeds can be pureed.

You can do other combinations of nuts and herbs.

It is hard for it to taste bad. If you don’t like the flavor, add a little more lemon, salt, or herbs.

Also, know that over time, the flavors come together, so trying it the first day is wonderful, but the second and third days taste great, too!