Line an 8 x 8-inch pan with parchment paper and set aside.
Pulse all ingredients in a food processor until mixture forms a chunky paste. Transfer to prepared pan and press with a spatula to create an even thickness. Cover and chill until firm, 1 to 2 hours, and then cut into squares.
Form into cookies and place on cookie sheet. Note: with coconut flour, your cookies will not spread or flatten, so if you make them into balls you need to flatten them into the shape in which you want them to end up.
1 ¼ cups tightly packed basil (or more as desired)
1 teaspoon dried dill
Juice of 1 medium-large lemon (or more as desired)
Zest of ½ lemon
1 large clove garlic
Cayenne pepper to taste
Sea salt and black pepper to taste
1-2 tablespoons olive oil if you like a richer or fattier flavor
Steam the cauliflower until tender but not breaking apart.
In a food processor, pulse the garlic and Hemp Seeds to break them down.
Add the rest of the ingredients except the basil. Process until well combined.
Add the basil and pulse a few times until the basil is broken down but still visible as flecks in the pesto.
Taste, adjust spice and seasoning, and serve.
NOTE: You can enjoy this over zucchini noodles, quinoa or brown rice pasta, kelp noodles, as a dip for veggies, crackers or organic corn chips, in cabbage or lettuce leaves rolled up with extra raw veggies, on top of a salad, or even on its own.