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Hemp, Parsley & Walnut Pesto
- 1/2 cup walnuts
- 1/4 cup extra virgin olive oil
- 1/4 cup new hemisphere Hemp Seed Oil
- 1 large handful of baby spinach leaves
- 1 large handful of Italian parsley
- 1 lemon juiced and zested
- 2 garlic cloves, peeled
- Put all the ingredients in a food processor with a large pinch of sea salt and freshly ground black pepper
- Process these ingredients until a thick, chunky pesto consistency is reached.
- Taste, and add more olive oil, lemon or seasoning as desired.
- Store pesto in glass jar or container in the fridge. This will keep for up to a week.