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High-Protein Nut-Free Green Basil Pesto

Pesto, but make it protein-packed and nut-free. Shelled hemp seeds stand in for pine nuts, so you get a rich, nutty-tasting base with a proper protein boost, and it's safe for nut-free lunchboxes too. My favourite trick? Chilling the food processor blade first, which keeps the basil bright green instead of murky. Stir it through pasta, swirl it into soup or spread it on toast.

Prep

20m

homepage-image

High-Protein Nut-Free Green Basil Pesto

Pesto, but make it protein-packed and nut-free. Shelled hemp seeds stand in for pine nuts, so you get a rich, nutty-tasting base with a proper protein boost, and it's safe for nut-free lunchboxes too. My favourite trick? Chilling the food processor blade first, which keeps the basil bright green instead of murky. Stir it through pasta, swirl it into soup or spread it on toast.

Prep

20m

Ingredients

Method

Nutrition

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Step 1

Put the food processor bowl and blade in the freezer for 15-20 minutes. A cold blade stops the basil warming up and oxidising, which is what turns pesto dark. Alternatively, add 1-2 ice cubes to the processor with the other ingredients, though the pesto will be slightly more watery.

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For

6

M

I

50

g

Fresh basil

60

g

Shelled hemp seeds

30

g

Nutritional yeast

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Per Serving

Calories

171kcal

Fat

15.4g

Carbs

1.7g

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