Hemp And Coriander Pesto Food
HEMP AND CORIANDER PESTO
Make and share this Hemp and Coriander Pesto recipe from Food.com.
Provided by PinkCherryBlossom
Categories European
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Grind the hemp seeds in a spice grinder.
- Place all ingredients in a processor and whiz, adding more oil if it becomes too thick.
Nutrition Facts : Calories 180.6, Fat 20.3, SaturatedFat 2.8, Sodium 1.4, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
CORIANDER PARSLEY PESTO
Use on pasta or on anything you would use basil pesto on. If you add some sour cream and you can turn this into dip.
Provided by PetsRus
Categories Sauces
Time 10m
Yield 1 1/4 cup
Number Of Ingredients 8
Steps:
- Put all ingredients in the blender or food-processor.
- Process until fine and well blended, add the Parmesan and blend for a few seconds more.
CORIANDER PESTO
A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.
Provided by tashashka
Time 10m
Yield Serves 8
Number Of Ingredients 5
Steps:
- Put all ingredients in blender.
- Whizz until smooth.
- If dry, add more olive oil.
- Will keep in fridge for about a week or can freeze.
CORIANDER PEANUT PESTO
This is a recipe from Christine Manfield. Pesto with an Asian twist. The ingredients should be available from Asian food stores/markets. It is important to use Vietnamese mint, not ordinary mint, as the flavour is quite different.
Provided by jus2470
Categories Spreads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and roast peanuts over medium heat until golden.
- Strain peanuts from oil and cool, reserving both.
- Blend the peanuts in a food processor with the chilli, ginger and garlic.
- Add the holy basil, Vietnamese mint and coriander and half of the reserved oil.
- Blend to make a smooth paste.
- Add the sugar, fish sauce and lime juice.
- Blend again, and gradually pour in the remaining oil as you do so, to make a smooth paste.
- To store, spoon the pesto into a sterile container, cover with a film of peanut oil and seal.
- Keep refrigerated.
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CILANTRO HEMP PESTO RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (24)Total Time 10 minsCategory SauceCalories 187 per serving
- In a food processor, combine everything but the olive oil (the cilantro, hemp seeds, optional jalapeño, garlic and salt). Process until the ingredients are very finely chopped, pausing to scrape down the bowl if necessary.
- While running the machine, drizzle in the olive oil. Continue processing until the mixture is well combined and almost creamy in texture. I designed this sauce to be quite thick; if you’d prefer a thinner sauce, drizzle in a bit more olive oil while running the machine.
- Use immediately or store in an air-tight jar in the refrigerator for up to 5 days (I believe it would freeze well for up to 3 months, but I haven’t tried). This sauce will turn a bit darker on top during storage, but it’s perfectly edible.
HEMP SEED PESTO | EASY NUT-FREE PESTO WITH HEMP SEEDS …
From forkintheroad.co
5/5 (3)Total Time 5 minsCategory Sauces, Dressings + DipsCalories 126 per serving
- Wash and prep the basil: First, gently clean any dirt from the basil by running under cold water. You can do this up to 4 days in advance and then store in a wet paper towel in a zip lock bag in your refrigerator. Dry the basil by laying it flat and pressing it between two kitchen towels or using a salad spinner.
- Blend the greens, hemp seeds, garlic, and oil: Next, add the basil, hemp seeds, and garlic cloves to a food processor and pulse. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the ingredients are finely chopped and coated in oil.
- Add cheese, spices, and lemon juice: Finally, add in the remaining ingredients and taste. Adjust any seasonings as needed to meet your preferences.
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From loveandlemons.com
5/5 (12)Category Dairy Free, Gluten Free, Vegan, VegetarianServings 1Estimated Reading Time 2 mins
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