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Pesto with Black Seed Oil

pesto blackseed oil recipe

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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