Hemp oil pesto
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Skip to ingredients
- 600g mixed seasonal vegetables(such as fennel, chicory, oyster mushrooms and baby leeks), cut into wedges light olive oil
- light olive oil
- a squeeze lemon juice
- 10g hemp seeds
- 1 small clove garlic
- 50g basilroughly chopped
- 70ml cold-pressed hemp oil
- 60g parmesan (or vegetarian alternative) or mature cheddargrated
Nutrition: per serving
- kcal306
- fat27.9g
- saturates5.3g
- carbs3.2g
- sugars1.4g
- fibre2.4g
- protein9.4g
- salt0.4g
Method
step 1
To make the pesto, toast the hemp seeds in a dry frying pan over a low heat until they begin to pop.
step 2
Cool slightly, then pound to a rough powder using a pestle and mortar.
step 3
Pound the garlic and a pinch of salt with a pestle and mortar, then add the basil and grind to a paste.
step 4
Pour in the hemp oil, mix, then add the cheese and ground hemp seeds.
step 5
Heat a barbecue to medium-high or heat a griddle pan to high.
step 6
Put the vegetables into a bowl and mix well with 1 tbsp of olive oil.
step 7
Lay on the barbecue or griddle and cook for 3-5 minutes on each side until charred.
step 8
Season, squeeze over the lemon juice and serve with the hemp pesto.
