Hempy Pesto (Go Green Expo 2019)

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Hempy Pesto (Go Green Expo 2019)

Pesto, or to refer to the original dish pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. Today our Hemp Michelin Chef, Adam Dickson will add a little twist to Pesto by using Hemp products.

Hemp Pesto Ingredients
Pesto Ingredients with Hemp Hearts
Toast the hemp hearts in a non-stick pan over medium heat, keeping them constantly moving so they don’t burn. Do not add anything else to the pan, just
heat the hemp hearts until golden brown.
Hemp Pesto Recipe
Hempy Pesto Recipe
 Add the basil leaves, garlic, hemp seed oil, lemon or lime juice, and half of the parmesan cheese to the blender. Blend for 2-3 minutes until well combined,
scraping down the sides with a rubber spatula as needed.

Hempy Pesto

Shopping list

  • 2 cups packed basil leaves
  • 3 garlic cloves (peeled)
  • 200ml HempFarm hemp seed oil
  • 100g Parmesan cheese (finely grated)
  • 100g HempFarm hemp hearts (toasted)
  • 30ml Lemon or lime juice
  • Salt & pepper to taste
  • Blender or food processor

Method

1. Toast the hemp hearts in a non-stick pan over medium heat, keeping them constantly moving so they don’t burn. Do not add anything else to the pan, just heat the hemp hearts until golden brown,
2. Remove from the heat, then transfer half of the toasted hearts into a blender, and the rest into in a fresh bowl. Do not leave them in the pan, or they will burn.
3. Add the basil leaves, garlic, hemp seed oil, lemon or lime juice, and half of the parmesan cheese to the blender. Blend for 2-3 minutes until well combined, scraping down the sides with a rubber spatula as needed.
4. Add the remaining parmesan and hemp hearts, then briefly blend to incorporate.
5. Portion into jars or tubs, then drizzle a little extra hemp seed oil on top to stop a crust from forming. Place in the fridge for up to 2 weeks, and use as required.

Enjoy!

Adam Dickson
The Hemp Chef

Hemp Pesto Recipe
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2019-06-14T16:00:27+12:00April 10th, 2019|Photos, Recipes|0 Comments

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