Hempseed Pesto
By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
Makes
1 small bowl, serving 2 to share.
Good For
Adding to salads, pasta dishes, or as a tapenade for bruschetta.
Ingredients
- 3 garlic cloves
- 4 handfuls fresh basil leaves
- 4 tbsp shelled hempseed
- Plenty of drizzles extra-virgin olive oil
- ½ lemon, juice and zest
- To taste sea salt
- To taste ground black pepper
- 2-3 sun-dried tomatoes – optional
- 1 pinch chilli flakes – optional
Step by Step Instructions
Step 1
Roughly tear the basil leaves and add to a blender.
Step 2
Drizzle with extra-virgin olive oil and add the garlic, lemon juice and zest, optional sun-dried tomatoes and other seasoning, and blend until almost but not totally smooth.
Step 3
Pour the mixture into a medium-sized bowl and gently fold in the shelled hempseed, mixing well until the texture is even.
Step 4
Drizzle with more olive oil if you wish and tweak and season according to your tastes. Store in a tightly slewed container in the refrigerator and consume within 3-4 days.
Alternative Options
Extra-virgin olive oil is the best oil for making classic pesto. However, you may experiment with other plant-based oils, such as walnut, hazelnut and macadamia, which also tastes delicious in this recipe. I would avoid plant-based oils with less flavour like rapeseed and sunflower, because pesto (all varieties of pesto) taste more flavoursome with strong, aromatic raw plant-based oils.
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