Prep/cook time: 10 minutes

Serves 3 / Ingredient tips: This is much like a traditional basil pesto but uses omega-3-rich hempseed oil instead of olive oil, which lends it a hint of nuttiness. Look for vegan ravioli in the freezer section of your natural market. We used spinach ravioli, but try different flavors to suit your taste. Serving tip: Garnish with thin strips of red bell pepper for color and crunch.

¼ cup hempseed oil

1 tablespoon fresh lemon juice

¼ cup walnuts

2 tablespoons pine nuts

2 pinches of salt

1 clove garlic

1 cup packed fresh basil leaves (1 ounce)

3 tablespoons hulled hempseed

1 8-ounce package vegan spinach or vegetable ravioli

1. Set a large pot of salted water to boil. Combine oil, lemon juice, nuts, salt, garlic, and basil in a food processor. Blend until finely chopped (do not purée). Place in a bowl and stir in hempseed. Makes heaping ½ cup.

2. Cook ravioli in boiling water according to package directions. Drain. Toss with pesto and serve.

PER SERVING: 482 cal, 63% fat cal, 35g fat, 3g sat fat, 0mg chol, 10g protein, 36g carb, 4g fiber, 338mg sodium