Pesto is a mouthwatering blend of fresh basil, garlic, and Parmesan cheese, creating a rich, vibrant sauce that enhances any dish. When you add hemp seed oil and hemp hearts to the mix, it becomes even more delicious and nutritious. The hemp seed oil gives the pesto a slightly nutty, earthy flavor, while the hemp hearts add a delightful crunch and a boost of protein, fiber, and essential fatty acids. Not only does this version of pesto taste amazing, but it also offers a wealth of health benefits, making it a perfect, wholesome choice for your pasta, sandwiches, or dips.
Ingredients
- 2 cups Packed basil leaves
- 3 Garlic cloves (peeled)
- 200 ml New Zealand Hemp seed oil
- 100 g Parmesan cheese (finely grated)
- 100 g Hemp hearts (toasted)
- 30 ml Lemon or lime juice
- Salt & pepper to taste
- Blender or food processor
Directions
- In a non-stick pan over medium heat toast of hemp hearts, constantly moving so they don’t burn do not add anything to the pan! Just heat the hemp hearts to toast them off until golden brown.
- Put into the blender and keep half aside for folding into the pesto do not leave them in the pan as they will continue cooking and burn, put them in a bowl and set aside.
- Add only 50g fine grated Parmesan cheese, for the pesto and 50g for folding through after.
- Now add into the blender bowl basil, garlic, and oil, lemon/lime juice, hemp hearts 50 g only.
- Blend all ingredients together for round 2 to 3 minutes until well combined.
- Using a rubber spatula to scrape down the sides and blend again at this point that course look.
- Place into jars or tubs drizzle the little hemp oil to stop a crust from forming on the top, place in the fridge and use as required it will have a shelf life of about two weeks.