Hemp Pesto

Winter Greens Pesto

Makes 1 1/2 cups; enough for 6-8 servings of pasta


  • 1/4 cup hulled hemp seeds
  • 1 handful of leafy greens - roughly chopped. Spinach, kale or rocket for example
  • 1 handful of Basil
  • 1 cup shredded Parmesan cheese
  • 1/2 cup Hemp Seed Oil
  • 4 cloves garlic, chopped
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.

To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.