Pesto, the dairy-free kind

What you’ll need

• 2 handfuls of fresh basil

• 1/2 bunch cilantro

• 1/4 cup extra-virgin olive oil

• Juice of 1/2 lemon

• 1 -2 garlic cloves

• 1/4 cup pine nuts, toasted

• 2 tbsp hemp

• 1/4 avocado (optional; for creaminess)

• 1/4 cup water (optional, add slowly if mixture needs more liquid)

• Sea salt + pepper to taste

Directions —

• Add your basil, cilantro, olive oil, lemon juice, and garlic to a high-speed blender or food processor. If using a Vitamix, I suggest to blend on low until the greens have started to break down.

• Add in the pine nuts, hemp seed, avocado, salt, and pepper. If your pesto needs more liquid to blend, slowly add water through the top while blending.

• Store up to a week in the fridge.

A few tips —

• For an easy hack, freeze into ice cubes to have on hand. Pesto cubes are a must-have staple in my freezer.

• Pesto Vinaigrette — Mix dollop of pesto with a splash of apple cider vinegar, a little olive oil, and dijon mustard to taste.