Description
Hemp Seed Pesto made with seeds, garlic, basil, spinach, olive oil and lemon juice. Making it gluten, dairy and nut free.
Ingredients
- ½ cup hemp seeds
- 1 garlic clove
- 1 cup basil leaves
- 1 cup spinach leaves
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- salt & pepper
Instructions
MORTAR & PESTLE METHOD
Place in the hemp seeds, garlic, salt and pepper and pound with a mortar and pestle. Slowly add the basil and spinach leaves and bash to a paste. Add in the olive oil and lemon juice and mix to combine.
FOOD PROCESSOR
Place the hemp seeds, garlic, salt and pepper into a small food processor and pulse a few times. Scrape down sides, add the basil and spinach and pulse again. Add the lemon juice and give it a quick blitz. While the blade is running, drizzle in the olive oil, scrape down sides and give one more pulse to combine.
Notes
You could add 2 tablespoons of parmesan cheese to this recipe. Just add in with the basil and spinach.
If using the food processor, you don’t want to overwork it once the oil has been added, just until it has combined.
You can add in more or less olive oil, depending on the consistency you like your pesto.
You can freeze this in portions.