Peel vegetables like zucchini, celery roots or parsnip. Grate them in a food processor. Toss them with a teaspoon of olive oil and a pinch of salt to soften them up. Prepare hemp pesto as follows: Take 3-4 garlics, a large bunch of chopped of basil leaves, quarter cup olive oil, a tablespoon of lemon juice, and a cup of hemp seeds – pulse it in the food processor. If required for making a smooth paste, then add some more olive oil. Sauté a cup of vege noodles with this sauce. The noodles should get coated with the pesto. Serve hot.
Hemp seeds amino acid profile is complete just like any other sources of proteins like meat, milk, eggs and soy. It contains 80% essential fatty acids.
Vegetable noodles are low-carb alternative to traditional noodles.
You can store the remaining hemp pesto in an airtight container in the refrigerator for up to a month.
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