Parsley Butter Bean Pesto


1 x bunch curly parsley

1 x cup cashews

1/2 x cup nooch

2 x garlic cloves

2 x Tbs lemon juice

1 x cup extra virgin olive oil

1 x Tbs Himalayan pink rock salt

1 x can butter beans rinsed and drained

1/2 x cup hulled hemp seeds

Splashes of water to help blend


  1. Place all ingredients except the hemp seeds in blender and pulse blend until smooth enough for your liking. Add more oil slowly if you need to or splashes of water to help blend
  2. Once blended stir through the hemp seeds
  3. Serve with our Meatless Monday recipe Oven baked potato chips