Recipe by Peggy Kotsopoulos
- 1/2 cup walnuts
- 1 tbsp hemp seeds
- 2 cups fresh basil
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil
- 1 tsp sea salt
- 4 medium-sized zucchini or yellow summer squash
- 3/4 cup grape tomatoes, sliced in half
- 3/4 cup kalamata olives, pitted
- 1/2 cup sun-dried tomatoes (not packed in oil), julienned
For the pesto, add walnuts, hemp seeds, basil, garlic, olive oil and salt to food processor; process until well combined.
Continue reading directions here.