Hempseed Pesto

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Ingredients

  • 3 cups fresh basil

  • ¼ cup-1/2 cup hempseed

  • ¼ cup extra virgin olive oil (or more depending on your consistency preference)

  • 2 cloves of fresh garlic

  • 2 tablespoons of hard Italian cheese such as Parmesan or Pecorino, freshly grated

  • Dash of lemon

  • Heavy pinch of unrefined pink Himalayan sea salt and fresh cracked pepper to taste.

Instructions

  1. Stem basil and pulse in a food processor until finely chopped. Add hempseed, garlic, and lemon juice and run the food processor until well combined. Stream in olive oil, add cheese and salt and pepper to taste. Store in a glass jar for up to 3 months in the fridge, and up to 9 months in the freezer.

Notes

Not a fan of basil? Substitute fresh mint or arugula instead. Not a fan of cheese? Try adding miso paste instead (start with ½ tablespoon and increase to taste)