- 1/2 cup hemp seeds
- 4 cups basil leaves
- 1/2 cup olive oil
- 4 shallot cloves, minced
- 1 teaspoon salt
- Freshly ground black pepper
- In a dry skillet over medium heat, toast hemp seeds for 1 to 2 minutes, until seeds are fragrant.
- Puree all ingredients in a food processor or blender.
- Store in a sealed container in the refrigerator for up to 3 days.
More from Super Seeds:• Super Seeds with Super Health Benefits
Reprinted with permission from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth © 2014 by Kim Lutz, Sterling Publishing Co. Photography by Bill Milne.
Kim Lutz begins Super Seeds (Sterling Publishing Co., 2014) by exploring the astonishing nutrient profiles and health benefits of super seeds, from providing vitamins and minerals to delivering protein and fiber. After covering everything you need to know about basic super seed recipes and the tools you’ll need to use super seeds in various forms, Lutz offers 75 mouthwatering recipes perfect for vegan, vegetarian and gluten-free diets. The following recipe is from Chapter 2, “Basic Super Seed Recipes and Preparations.”
Hemp’s nutty texture and delicate flavor make it an ideal addition to various pestos, including this variation on classic basil pesto.