,

Hemp & Walnut Pesto

,
basil.jpg

I have been obsessed with basil and pesto since I was a child; when I first tasted it I thought it was so gourmet! What a flavour sensation!

I make a whole variety of pestos, with or without basil, but I’ll admit basil pesto is my absolute favourite. Basil is in season for a fairly short period, so I always make a couple of batches for the freezer stash so I can continue to enjoy the delicious flavour until the next season.

One of the things that I love about pesto is that you can cram a whole heap of other stuff in there to make it not only taste great but to also boost the nutrient content. The idea for this hemp and walnut pesto came from needing more ways to help my clients who don’t eat much fish, or don’t like it, get more omega 3 into their day.

Hemp and walnuts are rich sources of alpha linolenic acid which is the type of omega 3 fatty acid found in plant based foods; once consumed it is converted to EPA and DHA or used by the body for energy (although by only a small amount). Omega 3 fatty acids are called essential fatty acids as we are unable to make them ourselves and need to consume them daily. Omega 3 fatty acids have anti-inflammatory properties and are needed for healthy brain, nervous system and eye function, among other things.

This pesto is a synch to make and can be frozen in smaller containers and ice cube trays to maximise the amount of serves and reduce waste. Enjoy!x

Make 2 small jars worth

Prep time: 5 minutes

Cooking time: 2 minutes

Total time: 7 minutes

INGREDIENTS

  • 1/4 cup hemp seeds

  • 1/4 cup walnuts (purchased in the shell is best)

  • 1/4 cup sunflower seeds

  • 1 bunch parsley, washed and roughly chopped

  • 2 bunches basil, washed with leaves removed from stalks

  • small handful fresh oregano

  • 2 cloves garlic, finely chopped

  • juice of 1-2 lemons

  • 1-2 tbsp olive oil

  • 1/2 tsp salt

  • couple of cracks of black pepper

METHOD

  1. Add the hemp seeds, sunflower seeds and walnuts to your food processor/thermomix/blends and process until well broken down.

  2. Add the fresh herbs, garlic, salt, pepper, juice of 1 lemon and 1 tbsp of olive oil.

  3. Combine until you achieve the desired consistency (smooth or a little chunky), scraping down any unprocessed bits and pieces to ensure everything is broken down.

  4. Taste and adjust seasonings, adding extra salt or lemon juice for taste and additional olive oil 1 tbsp at a time to make the mixture thinner if necessary.

  5. Store in an airtight container, banging out any air pockets. Cover the pesto with a layer of olive oil which will assist with preserving it. It will last 5 days or so in the fridge if always covered with a layer of olive oil.

  6. Freeze in small containers or ice cube trays to prolong the shelf life and defrost in the top shelf of your fridge as needed.