Hemp Heart Pesto
fresh basil or spinach leaves or arugula
Wash and dry the basil leaves.
Chop the garlic.
Put the basil, garlic, and hemp seeds into a food processor fitted with the S blade.
Pulse about 10 times, to help break down the basil
Add all of the remaining ingredients. to the blender
Process till smooth, adding an extra drizzle of olive oil if needed to thin the pesto
Taste and add more salt if needed
It is great served on pasta, or as a dip, on salads, pizzas, toast or whatever you would like!
Store in a glass container in the fridge.
Pesto is said to only last 3 – 5 days in the fridge or it can be kept frozen for up to 1 month. I find mine lasts for at least a week in the fridge.