Super-Green Pesto with Black Seed Oil

Makes about 2 cups

3 cups baby spinach
1 bunch of basil, thick stems removed
1/4 cup extra-virgin olive oil
1/4 cup organic hemp hearts
1 lemon, juiced
1/2 tsp Enerex Black Seed Oil
2-3 cloves garlic, peeled
2-3 tbsp nutritional yeast
1/4 tsp himalayan salt


1.  Combine all ingredients in a high speed blender, or a food processor

2.  Pulse or blend until smooth, or desired texture is reached

3.  Keep refrigerated in a mason jar, lasts 5-7 days 


  • Pesto is versatile and packed with greens! Get creative with how you use your pesto: add it to salad, enjoy it with eggs, spread it on toast, use it with quinoa or pasta
  • You can substitute spinach for other greens like kale or watercress - or just double up on basil for a more authentic version

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