Hemp seed pesto
150 g shelled hemp seeds 2 cloves of garlic chopped 1 tsp salt
¼ tsp freshly ground black pepper 2 large handfuls basil leaves 200ml hemp oil
Place the hemp, garlic, salt, pepper, basil and half the hemp oil in a blender and pulse a few times, slowly add enough oil to mix to a soft paste. Store in a clean jar topped with a little oil for up to 2 weeks in the fridge.
Delicious with salad leaves or wilted greens.
by Daphne Lambert