Basil-Parsley Pesto Pasta

Inspired by the delicious pesto pizzas my mom used to make when I was a kid, this backcountry-friendly dish is a great way to sneak in some nutrient-dense greenery.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 6-8

Kitchen equipment you’ll need: food processor

Ingredients:

• 1 pkg. gluten-free pasta*

• 1 bunch fresh parsley

• 2 bunches fresh basil

• ½ cup hemp seeds

• ½ cup walnuts

• ½ cup extra virgin olive oil

• 2-3 cloves garlic

• ½ lemon, juiced

• 1 cup sundried tomatoes, chopped

• salt + pepper, to taste

Directions:

Prepare the pasta according to package directions.

In a food processor, combine parsley, basil, hemp seeds, olive oil, garlic, and lemon juice. Pulse to combine, then puree until desired consistency is reached. Add more olive oil if needed. 

Gently fold in sundried tomatoes.

*Trader Joe’s organic quinoa-brown rice fusilli is my fave

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Make it backpacking food:

Package pesto in airtight, leakproof container.

Note: This meal is best for trips into cooler climates. If you’re planning to endure temperatures in the 80s or above, the pesto may spoil. Keep it in a cool place in your pack to prevent it from getting too warm.

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Make it camp-friendly:

Prepare the pesto in advance at home. Cook pasta at your campsite and combine.