1/4 cup walnuts
3 cloves garlic
3 tablespoons hemp seeds
1 big handful fresh basil leaves
1 big handful baby spinach
1 tablespoon fresh lemon juice
Salt, to taste
3 tablespoons nutritional yeast
1/4 cup vegetable broth or water
1. Place walnuts and garlic in food processor and pulse until finely chopped.
2. Add the remaining ingredients, except broth, and pulse again.
3. Then pour in broth a little at a time until the pesto is smooth and you achieve your desired consistency. I like mine a little chunky.
To make nut-free, use all hemp seeds.