Forget cake. We’re sticking a candle in this cult-status pesto bowl and wishing Honey Hi a very happy one year anniversary. The small, but mighty Echo Park cafe just celebrated their first first year in business and we speak for healthy girls across the city by sharing a major “congrats!”.
Thanks to Honey Hi, a girl can grab a grass-fed, wild-fermented lunch in the city and try a bite of whatever other ingredients are trending hard in wellness for the week. The besties behind Honey Hi don’t cater to just one diet – whole food nourishment is the focus of their interesting menu. That makes for an inherently healthy, refreshingly grounded, and inspiring lunch date every time.
Try Honey Hi’s pumpkin seed pesto recipe below. The ladies use this in ‘That One Bowl’ alongside sprouted quinoa, cherry tomatoes, cucumber noodles, massages kale, beet pickled onions, watermelon radish matchsticks, lemon zest, a turmeric poached egg, and paprika roasted pumpkin seeds.
Vegan Pumpkin Seed + Arugula Pesto
1 large clove garlic or 1 Tbsp crushed garlic
2 cups basil, loosely packed
½ cup extra virgin olive oil
¼ cup salted sprouted pumpkin seeds
2 1/2 Tbsp lemon juice
1 oz arugula
pinch black pepper
1/4 tsp sea salt plus more to taste
Toss pumpkin seeds in olive oil, salt and pepper. Toast on a baking sheet in oven at 350 until golden, around 15 minutes.
In a food processor or blender, combine basil, arugula, lemon juice and blend until you get a thick paste. Add pumpkin seeds. Slowly drizzle in olive oil to emulsify. Add nutmeg, salt, pepper and blitz until combined. Adjust seasonings to taste. Enjoy!
Peek inside our Mother’s Day cooking class with the Honey Hi babes here!