Follow these steps for perfect results
Hemp Hearts
Toasted
Garlic
Minced
Basil Leaves
Loosely Packed
Parsley Leaves
Loosely Packed
Lemon Juice
Fresh Squeezed
Extra Virgin Olive Oil
Sea Salt
To Taste
Black Pepper
Fresh Ground To Taste
Preheat oven to 350 degrees F (175 degrees C).
Spread hemp hearts on a baking sheet lined with parchment paper or tin foil.
Bake for 10 minutes, stirring halfway through at 5 minutes to ensure even toasting.
Place the toasted hemp hearts and minced garlic into a food processor.
Blend until the mixture is coarsely combined, about 5-7 seconds.
Add the basil leaves, parsley leaves, and fresh lemon juice to the food processor.
With the food processor running on low, slowly drizzle in the extra virgin olive oil.
Add the sea salt and fresh ground black pepper.
Continue to process until the pesto reaches your desired consistency and texture. It can be smooth or slightly chunky.
Taste and adjust seasoning (salt, pepper, lemon juice) as needed.
Expert advice for the best results
Adjust the amount of garlic to your preference.
For a smoother pesto, add a little water or extra olive oil while processing.
Store leftover pesto in an airtight container in the refrigerator for up to 5 days.
Pesto can also be frozen for longer storage.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve with a drizzle of olive oil and a sprinkle of hemp hearts.
Serve with crusty bread for dipping.
Toss with pasta or use as a sauce for pizza.
Use as a marinade for chicken or fish.
Complements the herbaceous flavors.
Provides a refreshing contrast.
Discover the story behind this recipe
Pesto is a staple in Italian cuisine, traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil.
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