Love Pesto? Is it weird to want to rub fresh basil leaves all over me? That fragrance, so crisp and clean. I can’t help but pause and sniff it in once I’ve plucked off a fresh leaf. But, I digress…
Pesto…it’s not just for pasta! Make some to smear on sandwiches instead of mustard or mayo, scramble it in eggs, add a dollop to a cracker with a smidgeon of salmon, or smother it on shrimp or chicken.
A client recently sent me a clever recipe for kale and hemp seed pesto, that I reworked to retain my friend, basil. This is a great option for folks with nut allergy!
Hemp Seeds are a protein rich superfood! Basil is an alkaline cancer-fighter, garlic lowers cholesterol and keep vampires away (2 birds, on stone) and lemon helps detoxify!
1/2 cup Hemp Seeds (hemp hearts)
1 Garlic clove, chopped or pressed
2 cups Basil, chopped
2 Tbsp lemon juice
1/4 cup Olive Oil
Sea Salt and ground Pepper to Taste
In a blender combine the above ingredients; start with hemp seeds and garlic, add basil , lemon juice and spices, finish with olive oil. Use a spatula to scrape in to glass container for storage.
Makes about 1/2 cup (which is a lot of pesto!) Store what you don’t use immediately in a jar in fridge for a week or so. Freeze what you won’t use in near future. Or use as a facial masque. (not really…though maybe?)