by
Paul
BenhaimHemp
Pesto
RVGS
125g Pine nuts
50g hemp seed
100 g fresh basil leaves
3 large cloves garlic
Juice of 1/2 lemon
2 tbsp extra virgin hemp or olive oil
Pinch salt and oregano to taste
75g parmesan (optional)
Lightly roast hemp seeds for five minutes at 160°C. Add all
ingredients except salt and oil. Mix into a blender until a crunchy
paste. Over mixing will result into more of a liquid than a paste.
Add pinch of salt. Add oil slowly. This makes three small jars.
When kept in jars, cover with one tsp olive oil and
refrigerate. If you can, vacuum pack the jars. Pesto can also be
stored frozen. It is excellent as a spread, sauce for pasta or even
as a salad dressing. To be totally authentic this recipe should be
made in the Italian countryside whilst sipping a glass of your finest
hemp wine, but your kitchen will do.
Basil, the main ingredient in pesto, helps relieve high
blood pressure and is a gentle sedative. Some varieties are used
to treat colds, the flu, stomach cramps, nausea and headaches.