Grilled Veggies in Hemp Seed Pesto

Grilled Veggies and Hemp Seed Basil Pesto

Pesto inspiration thanks to the Post Punk Kitchen!

1 green pepper cored, seeded, and halved
1 onion sliced
3 ears corn, husked
1 sliced eggplant
1 sliced yellow squash
1 sliced zucchini

1-2 Tbs High Heat Oil like Grapeseed

Sea Salt and Fresh Ground Pepper to season

Hemp Seed Pesto
1/4 cup pinenuts
1/8 cup walnuts
1/8 cup hemp seeds

2 cloves Garlic
2 1/2 cups fresh basil
2 tbs fresh thyme (stemmed)

1 Tsp Sea Salt

1/4 Cup Water

2 Tbs Nutritional Yeast (optional but adds a lovely layer of flavor)

1/4 Cup or less EVOO

1 Tbs Fresh Lemon Juice

Black Pepper to taste…

For Veggies:

Light Charcoal or turn on gas to get grill going.  Prep and place veggies in a large bowl (except corn).  Add High heat oil, sea salt and Pepper and mix to coat.

When Grill is ready lay veggies flat and cook until grill marks appear.  Then flip and char on the other side and remove from grill.  Place corn on the outer edge of the grill and turn slowly browning each side until entire corn is cooked.

When all veggies are cooked enough allow to cool and then cut into bite sized pieces.  When corn is cool remove kernels from core.  To do this cut off tip leaving a flat edge.  Stand corn on cut flat edge and using a serrated knife make a sawing motion as you move down the corn to remove all kernels.  Turn corn until all kernels are removed.  Toss veggies and corn into a bowl and put to the side.  (If you are not eating your veggies today, you can put them in the fridge for storage at this point.  Now to make the pesto!

For this you will want to have a food processor available (or if you have another creative method of pureeing things feel free to use it).  I toasted the nuts in a pan for a few minutes until they started to turn golden:  Over medium low heat add walnuts and heat for five minutes.  After five minutes add pine nuts and continue toasting for another five minutes.  Then add hemp seeds for a minute or two and transfer to the food processor.  Nuts should be warm and slightly fragrant from toasting.  If you want to skip this step you can certainly work with raw nuts, but the toasting adds an extra flavor layer if you desire it!

Add garlic and pulse until nuts and garlic turn to fine crumbs.  Then add Basil, Thyme (leaves removed from stems), salt, Nutritional Yeast, and water and puree until smooth.  You may need to scrape down the sides of your processor to get everything evenly textured.  Then slowly stream in Olive Oil and blend until well combined.  Lastly, blend in Lemon juice and fresh ground pepper.  And you are done!  Pesto is simple and delicious!  It is also versatile as you can include many ingredients and add it to many dishes as a savory condiment.  I later used my pesto to create some awesome homemade pizzas (recipe here)!  Try it out and get creative!  Your taste buds will thank you!


2 thoughts on “Grilled Veggies in Hemp Seed Pesto

  1. Pingback: Pesto Pita Pizza! | Lisa Resnick Therapy

  2. Pingback: Roasted Veggie & Pesto Lettuce Wraps | Lisa Resnick Therapy

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