A thing of beauty, she is.
It’s Saturday night, and I am rushing off to a Paper or Plastic show at The Piano Fort in Portland. I had 30 minutes to cook dinner, and the (rare) March sunshine had whisked me away from the grocery shopping that I had planned upon. After discovering half a bag of Tinkyada spaghetti in the cupboard, and no sauce to match, I found a jar of anchovies and hemp seeds in my fridge, along with some fresh herbs. Welllll, well well! We’ve got nuttiness, saltiness, and that basil-herb flavor… that goes into traditional pesto. I whipped out my handheld mixer and started boiling that pasta.
These happy accidents are coming pretty regularly of late, and I am happy to share another one: dairy, nut, and soy-free HEMP SEED, ANCHOVY, FRESH HERB, GARLIC PESTO.
This is a creamy one… and a real treat to replace a very parmesan-heavy pesto, without dairy, or nuts!
-Dairy, nut, gluten, soy, corn, egg-free-
1 1/2 cup olive oil, divided
8 cloves garlic, minced
1 tbs. fresh rosemary, chopped
5 large sage leaves, chiffonade
4 sprigs worth fresh thyme leaves
3 oz. canned/jarred anchovies, juices reserved
1/3 cup whole hemp seeds
1/2 cup fresh basil, washed, bulky stems removed (can use the skinny part of the stem)
1 1/4 tsp. balsamic vinegar
1 package gluten-free spaghetti (I prefer Tinkyada spaghetti), cooked according to package directions
Cook time: varies dependent on what pasta you use.
- In a large saucepan, heat 1/2 cup olive oil over low heat. Sweat out your minced garlic for 5 minutes, then add rosemary, sage, and thyme. Cook for another 2 minutes. (Garlic should be aromatic, not browning. It it starts browning, turn down the heat.) Remove from heat and set aside.
- In a blender (or using a handheld mixer), combine anchovies, hemp seeds, basil, and balsamic vinegar over medium-high speed. Using a spatula, add in the roasted garlic, herbs, and all of the remaining oil in the pan. Blend again, until smooth. Slowly blend in the remaining olive oil (1 cup). Sauce should be creamy with little chunks of hemp seed and garlic floating about.
- To serve, cook up your pasta, strain it, and, while still hot, in a large saucepan with pesto sauce over low heat, until everything is warm to your liking.