Vegan Hemp Seed Pesto

We're talking this week about whether you can go vegan with Cystic Fibrosis. With a good strategy for increasing the healthy calories you need, it is possible. However, if you choose not to live a fully vegan lifestyle, it is definitely a healthy choice to opt for a at least a day or two weekly where you avoid animal products. They are more difficult to digest and that process can zap your energy. With the permission of your clinic dietician, give it a try and see how you feel both in terms of digestion and energy level.

Here’s a simple and delicious Hemp Seed Pesto recipe to get you started with a healthy vegan lunch or dinner. Unlike traditional pesto, this one is packed with protein, essential fatty acids, fiber, iron, manganese, magnesium and more! Since it is light in carbohydrates, it pairs well with your favorite pasta (whole wheat pasta if you’re not sensitive to gluten or brown rice pasta as a delicious gluten free option).

Ingredients You Need:

2 cups fresh basil leaves tightly packed

2 Tablespoons hemp seeds

2 Tablespoons raw cashews, soaked in warm water at least 30 minutes

1 small garlic clove, roughly chopped

1 tsp lemon zest

1/2 tsp sea salt

2 tsp lemon juice

3 Tablespoons extra virgin olive oil

How To:

• In a food processor, combine basil, hemp, cashews, garlic, lemon zest and juice. Pulse to roughly combine.

• With motor running, slowly pour in 3 tablespoons of olive oil. Process until mixture is smooth, about 10-15 seconds. You will likely need to stop and wipe the edges of the blender or food processor and then resume pureeing.

Enjoy!