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.
