Cilantro and Hemp Pesto Dip

AuthorHempFork
RatingDifficultyIntermediate

Everyone loves a good pesto dip with cilantro, we've taken it one step further and added hemp hearts to the ingredients. This is a perfect dish for family gatherings, sporting events, or just because. Give our cilantro and hemp pesto dip a try and let us know what you think.

Cilantro and Hemp Pesto Dip
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Cilantro and Hemp Pesto Dip Ingredients

 2 cups packed cilantro leaves with tender stems (from 2 small bunches)
 ½ cup Hemp&fork Hemp Hearts
 Optional, for heat: 1 medium jalapeño, seeds and ribs removed, roughly chopped
 1 garlic clove, roughly chopped
 ½ teaspoon fine sea salt
 ¼ cup extra-virgin olive oil, more if desired

Cilantro and Hemp Pesto Dip Recipe Instructions

Filling
1

In a food processor, combine everything but the olive oil (the cilantro, Hemp&fork Hemp Hearts, optional jalapeño, garlic, and salt). Process until the ingredients are very finely chopped, pausing to scrape down the bowl if necessary.

2

While running the machine, drizzle in the olive oil. Continue processing until the mixture is well combined and almost creamy in texture. I designed this sauce to be quite thick; if you’d prefer a thinner sauce, drizzle in a bit more olive oil while running the machine.

3

Use immediately or store in an air-tight jar in the refrigerator for up to 5 days (I believe it would freeze well for up to 3 months, but I haven’t tried). This sauce will turn a bit darker on top during storage, but it’s perfectly edible.

Ingredients

 2 cups packed cilantro leaves with tender stems (from 2 small bunches)
 ½ cup Hemp&fork Hemp Hearts
 Optional, for heat: 1 medium jalapeño, seeds and ribs removed, roughly chopped
 1 garlic clove, roughly chopped
 ½ teaspoon fine sea salt
 ¼ cup extra-virgin olive oil, more if desired

Directions

Filling
1

In a food processor, combine everything but the olive oil (the cilantro, Hemp&fork Hemp Hearts, optional jalapeño, garlic, and salt). Process until the ingredients are very finely chopped, pausing to scrape down the bowl if necessary.

2

While running the machine, drizzle in the olive oil. Continue processing until the mixture is well combined and almost creamy in texture. I designed this sauce to be quite thick; if you’d prefer a thinner sauce, drizzle in a bit more olive oil while running the machine.

3

Use immediately or store in an air-tight jar in the refrigerator for up to 5 days (I believe it would freeze well for up to 3 months, but I haven’t tried). This sauce will turn a bit darker on top during storage, but it’s perfectly edible.

Cilantro and Hemp Pesto Dip

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