Hempy Pesto - Hemp New Zealand™

Hempy Pesto

Ingredients

Use the check boxes below and mark the ingredients of as you go

 2 cups Packed basil leaves
 3 Garlic cloves (peeled)
 200 ml New Zealand Hemp seed oil
 100 g Parmesan cheese (finely grated)
 100 g Hemp hearts (toasted)
 30 ml Lemon or lime juice
 Salt & pepper to taste
 Blender or food processor

Directions

1

In a non-stick pan over medium heat toast of hemp hearts, constantly moving so they don’t burn do not add anything to the pan! Just heat the hemp hearts to toast them off until golden brown.

Put into the blender and keep half aside for folding into the pesto do not leave them in the pan as they will continue cooking and burn, put them in a bowl and set aside.

Add only 50g fine grated Parmesan cheese, for the pesto and 50g for folding through after.

Now add into the blender bowl basil, garlic, and oil, lemon/lime juice, hemp hearts 50 g only.

Blend all ingredients together for round 2 to 3 minutes until well combined.

Using a rubber spatula to scrape down the sides and blend again at this point that course look.

Place into jars or tubs drizzle the little hemp oil to stop a crust from forming on the top, place in the fridge and use as required it will have a shelf life of about two weeks.

Cook Time3 mins

 

About Hemp Farm Recipes

All our recipes are made with the love of all things hemp. Carefully Grown and harvested fresh from farm to table. Adding the nutritious goodness of hemp into your recipes is easy with these simple but delicious recipes. We have something for everyone!

 

Pure NZ Kiwi Hemp Seed Oil
Pure NZ Kiwi Hemp Seed Hearts
Pure Hemp Protein

Ingredients

 2 cups Packed basil leaves
 3 Garlic cloves (peeled)
 200 ml New Zealand Hemp seed oil
 100 g Parmesan cheese (finely grated)
 100 g Hemp hearts (toasted)
 30 ml Lemon or lime juice
 Salt & pepper to taste
 Blender or food processor

Directions

1

In a non-stick pan over medium heat toast of hemp hearts, constantly moving so they don’t burn do not add anything to the pan! Just heat the hemp hearts to toast them off until golden brown.

Put into the blender and keep half aside for folding into the pesto do not leave them in the pan as they will continue cooking and burn, put them in a bowl and set aside.

Add only 50g fine grated Parmesan cheese, for the pesto and 50g for folding through after.

Now add into the blender bowl basil, garlic, and oil, lemon/lime juice, hemp hearts 50 g only.

Blend all ingredients together for round 2 to 3 minutes until well combined.

Using a rubber spatula to scrape down the sides and blend again at this point that course look.

Place into jars or tubs drizzle the little hemp oil to stop a crust from forming on the top, place in the fridge and use as required it will have a shelf life of about two weeks.

Hempy Pesto

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