Basil-Hemp Seed Pesto

2 ½ cups fresh basil leaves
3 cloves garlic, minced
½ cup hulled hemp seeds

½ cup grated Parmegiano-Reggiano
1/3 cup extra virgin olive oil

 

Combine all of the ingredients in a food processor and pulse until smooth.

 

Makes about 1 ¼ cups. Use just as you would classic basil pesto with pine nuts: toss with pasta, stir into soup, spread on sandwiches, or spoon over grilled steak or fish. If not using right away, minimize browning by transferring the pesto to a jar and pouring over enough olive oil to generously coat the surface. It’ll keep for a couple of days tightly sealed in the refrigerator.

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