Ingredients
50 grams of shelled hemp seeds
Two tablespoons of hemp oil.
20 grams of pine nuts or sunflower seeds
40 fresh basil leaves
2 cloves of garlic
1/2 squeezed lemon
A pinch of salt and pepper
50 g of grated parmesan cheese (optional)
Instructions
For this recipe, you will need a mortar or a food processor.
1. Carefully wash the fresh basil leaves. Peel and rinse the garlic cloves, removing the germs.
2. Place the garlic, salt, pepper, and minced basil leaves in the bowl or mortar.
3. Add the hemp oil and start mixing or crushing everything.
4. Add the pine nuts and shelled hemp seeds and mix again to obtain a homogeneous paste.
5. Gradually incorporate the lemon juice and complete with hemp oil to obtain the consistency of a pesto.
6. Add the grated parmesan cheese and mix one last time.
7. Reserve in the fridge or serve immediately on pasta or toast.
8. You can keep this pesto in a closed container in the refrigerator for up to a week.
