Creamy Hemp Pesto With Roasted Tomatoes

Serves 4

Chef Caroll Lee of Provenance Meals, one of the companies providing meals for our 10 day detox, brings us this yummy pesto pumped with omega-3 rich hemp seeds.

2 cups cherry tomatoes
2 Tbs. extra virgin olive oil
1/2 tsp. sea salt
1/3 cup cashews, soaked 2-3 hours and drained
3/4 cup water
1 cup basil, packed
1 cup kale, packed
1/3 cup hemp seeds
4 cloves garlic
2 tsp. lemon juice
2 Tbs. nutritional yeast
1 tsp. sea salt
1/2 tsp. ground black pepper
2/3 cup extra virgin olive oil

Preheat oven to 400°. Cut each tomato in half and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 10-15 minutes, or until soft and starting to caramelize.

Blend soaked cashews with the water in a high-powered blender. Add basil, kale, hemp seeds, garlic, lemon juice, nutritional yeast, salt and black pepper and blend until smooth. While the blender is running on low, slowly pour in the olive oil.

Serve pesto over gluten-free pasta (or zucchini noodles!) and top with roasted tomatoes.