Hemp Basil Pesto

Ingredients

50g parmesan cheese or grana padano cheese, cut into 2cm pieces

1 small clove of garlic

½ cup hemp seeds

3 cups of basil leaves

2 tbsp lemon juice

2 tbsp hemp oil

Sea salt and pepper, to taste

Serves

8 people, approximately 1/4 cup each

Directions

Conventional

1. Place parmesan cheese and garlic into a food processor and chop for 10 seconds or until finely grated.
2. Add hemp seeds, basil, lemon juice and hemp oil into food processor and blend for approximately 15 seconds. Scrape down the sides of food processor and blend for a further 10 seconds or until desired consistency is achieved.
3. Season to taste.
4. Serve with pasta, salad or toast onto crusty bread.

Thermomix

1. Place parmesan and garlic into mixing bowl, grate 10 sec / speed 10.
2. Add hemp seeds, basil, lemon juice and hemp oil and mix 10 sec / speed 5. Scrape down sides of mixing bowl with spatula and repeat for 10 sec / speed 5, or until desired consistency is achieved.
3. Season to taste.
4. Serve with pasta, salad or toast onto crusty bread.

Notes

Pesto will keep in an airtight container in the fridge for up to 7 days or can be frozen for up to 3-4 months.