18 Oct Pesto Made with Hemp Oil
Using hemp oil as a base for your pesto sauce is an easy and tasty way to receive the oil’s natural benefits. Pesto is relatively easy to make and it can be tossed with pasta, tossed onto pizza, or spread on bread. While olive oil is most commonly used as the base for pesto, the nutty flavor of hemp oil can serve as a good replacement. Plus, hemp oil has a nice nutty flavor that suits pesto well.
Fresh basil (3 cups)
Pine nuts (½ cup)
Lemon juice (3 tablespoons)
Garlic (3 cloves)
Salt (½ teaspoon)
Pepper (½ tablespoon)
Hemp oil (½ cup)
Remove any stems from basil leaves and rinse. Combine hemp oil, garlic, lemon juice, pine nuts, salt, pepper and basil into a food processor. If you prefer, exchange out the pine nuts for hemp seeds. Apple cider vinegar can be used if you’re out of lemon juice. Spinach or kale leaves can also be used as a replacement, or in complement, to the basil. Blend the ingredients until the texture of the mixture is smooth. If you find that the paste is too thick, add a little more hemp oil to the mixture.
Serve the pesto immediately. Toss it with cooked pasta noodles or use it as a spread on bread and crackers. It also works great as a spread on veggie burgers and sandwiches, or as a topping on roasted or baked potatoes.
If you have leftovers, or are interested in making excess hemp oil pesto to store for later use, place the pesto into a jar and keep the mixture in the fridge for up to two weeks. For longer term storage, pour the pesto into an ice cube tray for freezing, and then place the frozen cubes of pesto in a baggie to keep in the freezer.