½ cup walnuts
¼ cup extra virgin olive oil
¼ 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
1
Put all the ingredients in a food processor with a large pinch of sea salt and freshly ground black pepper
2
Process these ingredients until a thick, chunky pesto consistency is reached.
3
Taste, and add more olive oil, lemon or seasoning as desired.
4
Store pesto in glass jar or container in the fridge. This will keep for up to a week.
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Ingredients
½ cup walnuts
¼ cup extra virgin olive oil
¼ 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
Directions
1
Put all the ingredients in a food processor with a large pinch of sea salt and freshly ground black pepper
2
Process these ingredients until a thick, chunky pesto consistency is reached.
3
Taste, and add more olive oil, lemon or seasoning as desired.
4
Store pesto in glass jar or container in the fridge. This will keep for up to a week.