yield: 8 SERVINGS (APPROX. 8 CUPS)
prep time: 10
cook time: 15
total time: 25
- 1 and 1/2 cups Bob’s Red Mill Hemp Seed Hearts
- juice of 2 lemons
- 1/2 cup water
- 1 cup packed basil leaves (approx. 20 leaves)
- 1-2 garlic cloves*
- 1/2 teaspoon salt
- 1 cup sundried tomatoes**
- 2 tablespoons white vinegar
- 12 ounces uncooked pasta of choice (gluten-free or whole-grain)
- 2 cups arugula
In a large pot, cook pasta as directed on package.
Meanwhile make the pesto by combining 1 and 1/2 cups hemp seed hearts, juice of 2 lemons, 1/2 cup water, 1 cup fresh basil leaves, 1-2 garlic cloves, 2 tablespoons vinegar and 1/2 teaspoon salt in the bowl of a blender or a food processor then blend until smooth. You may need to scrape down the sides in between blending.
Strain the cooked pasta then rinse with cold water. Shake the excess water off then add it back to the pot along with the pesto and stir until the pasta is thoroughly coated. Add the sundried tomatoes and the arugula to the pot and toss everything together. Serve immediately or store in an airtight container in the refrigerator until ready to serve.
*If you are sensitive to the flavor of fresh garlic, only use one clove.
**I prefer to use sundried tomatoes that are not marinated in oil for this recipe, such as Trader Joe’s brand.