Recipe - Hemp Basil Pesto
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
- Place parmesan cheese and garlic into a food processor and chop for 10 seconds or until finely grated.
- 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.
- Season to taste.
- Serve with pasta, salad or toast onto crusty bread.
Thermomix
- Place parmesan and garlic into mixing bowl, grate 10 sec / speed 10.
- 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.
- Season to taste.
- 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.