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Greenilicious Hemp Seed Basil Pesto + Vegetable Platter

Greenilicious Hemp Seed Basil Pesto + Vegetable Platter

Naturopath Lauren Glucina
A perfect every time, nutrient dense, dairy free pesto made with creamy hemp seeds and packed full of basil. Pesto yields 1 cup, vegetable platter serves 2.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Condiment
Cuisine Plant-based
Servings 2

Ingredients
  

HEMP SEED BASIL PESTO:

  • 2 cups fresh basil very tightly packed
  • 4 tablespoons + a scant teaspoon quality extra virgin olive oil
  • 1/4 cup hemp seeds/hemp hearts OR 2 tablespoons raw cashews + 2 tablespoons pine nuts
  • 4 tablespoons nutritional yeast/savoury yeast flakes
  • Juice of half a lemon
  • 1 clove garlic minced
  • ¼ teaspoon coarse sea salt

VEGETABLE PLATTER:

  • Handful of fresh peas in their pods
  • ½ cup cherry tomatoes
  • 2 red radish sliced thin on a mandolin
  • Large handful of baby carrots
  • Large handful of broccolini
  • 6-8 baby peppers
  • ½ large avocado
  • 150 g fresh kale
  • Olive oil
  • Balsamic vinegar
  • Chilli flakes
  • Coarse sea salt
  • Sesame seeds

Instructions
 

HEMP SEED BASIL PESTO:

  • Add all ingredients to a food processor and blitz till well combined and still a little chunky.

VEGETABLE PLATTER:

  • Arrange fresh peas, cherry tomatoes, radish and baby carrots on a platter. To make the kale chips, wash and spin the leaves dry, then toss with a drizzle of olive oil, balsamic vinegar, chilli flakes and sea salt. Spread onto a baking tray and bake at 170˚C for 15 minutes, tossing intermittedly to avoid burning.
  • Once kale chips have cooked, remove and add the broccolini and baby peppers, drizzle with olive oil, and bake at a slightly higher temperature (180-200˚C). The broccolini will only need five minutes, the peppers a further 5-10.
  • To serve the avocado, sprinkle sesame seeds on a plate and press avocado face down to coat.
  • Arrange all on a platter and enjoy!
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