Hemp Seed Pesto (Bright, Herby, No-Cook)
A nutty twist on classic pesto: hemp seeds stand in for pine nuts and Cannanda CB2 Hemp Seed Oil (original) brings a grassy, green olive-oil-like richness. Keep it raw — hemp seed oil is a finishing oil and shouldn’t be heated — and serve it chilled.
What you need
- 2 cups fresh basil leaves, packed
- 1–2 cloves garlic, chopped
- 1/4 cup hemp seeds
- 1–3 tbsp nutritional yeast, to taste
- 1/2 tsp sea salt, pepper to taste
- 2 tbsp lemon juice
- 4 tbsp Cannanda CB2 Hemp Seed Oil (original)
- Optional: chilli flakes
Method
- Blitz the basil, garlic, hemp seeds, nutritional yeast, salt and pepper to a coarse paste.
- Add the lemon juice and hemp seed oil and pulse to a loose pesto.
- Serve chilled — never heated. Keeps in the fridge for up to 4 days.
Use it as a spread, a dip, or a swoosh under grilled vegetables. Use Cannanda CB2 products as directed on the label — more in the Cannanda CB2 range.
