By Dr Gabriella F Buttarazzi.
You can find out more about Gabriella’s work at www.theartofintegralbeing.org
1 small bowl, serving 2 to share.
Adding to salads, pasta dishes, or as a tapenade for bruschetta.
- 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
Roughly tear the basil leaves and add to a blender.
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.
Pour the mixture into a medium-sized bowl and gently fold in the shelled hempseed, mixing well until the texture is even.
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.
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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