1 cup packed basil leaves, washed
½ cup Dino kale leaves, washed and rib removed
3 cloves garlic
1 tbsp nutritional yeast
¼ cup lightly toasted hemp seeds
¼ cup hemp CannaOil
2 tbsp hempseed oil
1 tbsp lemon juice
½ tsp course salt
½ tsp cracked black pepper
This is a beautiful bright medicated pesto that is packed full of essential nutrients and bold basil flavor. Toasty hemp seeds take the place of the traditional pine nuts, and olive oil is replaced with medicated hempseed oil, both of which add essential amino acids, antioxidants, and a depth of flavor like no other. The addition of nutritional yeast in the place of Parmesan also makes this plant-based pesto a vitamin B12 powerhouse! Toss this green goodness on al dente pasta, spoon it over a warm margarita pizza, or spread it on your next Panini!
1) Heat a small pot of water until boiling. When boiling, in a medium bowl, prepare an ice bath. Add the basil and kale to the pot and blanch for 30 seconds. Place in ice bath for a few seconds until shocked. Dry off the greenery and place into a food processor.
2) Add the garlic, nutritional yeast, hemp seeds, lemon juice, salt and pepper. Pulse until combined, taking care to scrape down the sides as you go.
3) With the processor running, drizzle in the hempseed oil until you've reached a smooth consistency. Store in a sealed container for up to 2 weeks in your fridge.
*Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!