I am kind of on a hemp kick right now. Hemp seeds have almost earned “BFF” status in my kitchen life. Unlike their chia and flax counterparts, hemp seeds have a buttery nut-like texture making them an ideal go-to for those times you need to fill that “dairy” component in a recipe or a dish. And, three tablespoons of hemp seeds have ten grams of plant based protein! If you can live with their fat content then I say keep them around and discover all their hidden talents. I put them to a pesto test and I was delighted and a bit surprised that it came out better than the traditional pesto with parmesan. By the time it got to the plate it had become the star of a refreshing spring pasta dish.
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basil-hemp pesto spaghetti with veggies
Makes 2 servings of pasta with extra pesto to save 2 cups packed fresh basil leaves 1 cup packed fresh baby spinach leaves 1/2 cup raw cashew pieces 1/3 cup hulled hemp seeds 3 cloves garlic (use more or less depending on how much garlic you like) 1 tbsp. nutritional yeast 2 tbsp. water 1/2 tsp. fresh grated nutmeg (optional) 1/4 cup extra virgin olive oil Salt & pepper to taste 20 fresh asparagus spears, woody bottoms removed 1 bunch young Chinese broccoli with the yellow flowers if possible 1/2 pound quinoa or brown rice spaghetti Fresh basil or micro greens for garnish (optional) Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, water, and optional nutmeg in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much. In a pot of boiling water, blanch the vegetables for a minute or two, keeping them al dente, and remove with a slotted spoon or strainer. In the same water, add the pasta and cook per package instructions. Strain the pasta, and combine in a mixing bowl with the cooked vegetables and about half of the pesto. Add more pesto if you want more pesto flavor, or add less to keep it lighter tasting. Mix well, and serve with a little more hemp seed sprinkled on top and some micro greens or fresh basil. This dish is great with just pasta and pesto, or with any number of other vegetables. Try it with mushrooms, peas, sweet bell peppers, snow peas, fennel, and more.
| Servings |
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- 2 cups packed fresh basil leaves
- 1 cup packed fresh baby spinach leaves
- 1/2 cup raw cashew pieces
- 1/3 cup hulled hemp seeds
- 3 cloves garlic use more or less depending on how much garlic you like
- 1 tbsp. nutritional yeast
- 2 tbsp. water
- 1/2 tsp. fresh grated nutmeg optional
- 1/4 cup extra virgin olive oil
- Salt & pepper to taste
- 20 fresh asparagus spears woody bottoms removed
- 1 bunch young Chinese broccoli with the yellow flowers if possible
- 1/2 pound quinoa or brown rice spaghetti
- Fresh basil or micro greens for garnish optional
Ingredients
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- Place the basil, spinach, cashews, hemp seeds, garlic, nutritional yeast, water, and optional nutmeg in a food processor. Turn on processor to start blending, add the oil, and blend until well mixed and emulsified, pausing to scrape the sides with a rubber spatula. Add salt and pepper to taste. If you want it thinner, add more water, but be careful not to add too much.
- In a pot of boiling water, blanch the vegetables for a minute or two, keeping them al dente, and remove with a slotted spoon or strainer.
- In the same water, add the pasta and cook per package instructions. Strain the pasta, and combine in a mixing bowl with the cooked vegetables and about half of the pesto. Add more pesto if you want more pesto flavor, or add less to keep it lighter tasting.
- Mix well, and serve with a little more hemp seed sprinkled on top and some micro greens or fresh basil.
- This dish is great with just pasta and pesto, or with any number of other vegetables. Try it with mushrooms, peas, sweet bell peppers, snow peas, fennel, and more.
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