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Hemp oil pesto, vegan

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  • Post category:Recipes

Hemp oil
pesto, vegan

Cook Time15 mins
Total Time15 mins
Portionen1 Servings
Kalorien471

Utensilien

  • Mortar
  • Mixer
  • Glass with screw cap

Ingredients

  • 100 g Basil
  • 50 g Bio hemp seeds, hulled
  • 50 g Parmesan
  • 5 dinner spoon Bio hemp oil
  • 5 dinner spoon Olive oil
  • 1 Garlic clove
  • 1 table spoon Lemon juice
  • Sea salt, pepper

Anleitung

  • Wash basil, pat dry and pluck leaves from stems. Peel garlic and chop coarsely. Grind the hemp seeds with a mortar and pestle.
  • Blend basil leaves, garlic, parmesan and hemp oil until smooth, then stir in lemon juice
  • Pesto with sea salt and pepper to taste
  • Fill the finished pesto into a jar with a screw cap and store in the refrigerator. The pesto tastes best if you leave it to infuse overnight.

Unser Tipp

When harvesting basil, you should cut whole shoot tips to a length of about 5 cm instead of just picking the large leaves. Use sharp scissors or a knife for this. Make the cut just above a leaf node, then more branching can sprout at that point. One pair of leaves should always remain. If you harvest your basil correctly, you will enjoy the plant longer.

Inhaltsstoffe

Serving: 100 gCalories: 471 kcalCarbohydrates: 2.6 gProtein: 11.2 gFat: 46 g