Green and pink hemp pesto

Green hemp pesto

• 30 g cashew nuts, even better pine nuts
• 10 g hemp protein
• a large handful of basil leaves
• 1-2 cloves of garlic
• juice from half a lemon
• 3 tablespoons hemp oil
• parmesan cheese
• salt, or pepper

Pink hemp pesto

• 30 g cashews, even better pine nuts
• 10 g hemp protein
• 15 g pumpkin seeds
• 100 g dried tomatoes
• a bunch of basil leaves
• 1-2 cloves of garlic
• juice from half a lemon
• 3 tablespoons of hemp oil
• parmesan cheese
• salt

Pine nuts are a part of real pesto, but they are often not on hand, so we can replace them with cashews, add hemp protein, basil leaves, a clove of garlic, some prefer two :), fresh lemon juice, hemp oil, a pinch of salt and mix everything thoroughly with an immersion blender until a thick paste is formed, then add more oil if necessary. I recommend hemp, but for those who find the taste too strong and too hempy, you can easily adjust the consistency of the pesto with high-quality virgin olive oil.

In the case of preparing pink pesto, we add extra sun-dried tomatoes and pumpkin seeds and we can fine-tune the consistency of the pesto with oil from sun-dried tomatoes (if we did not have sun-dried tomatoes). Mix the cooked pasta with pesto, add Parmesan to taste and serve.

You can get another variation of green hemp pesto by adding fresh spinach leaves, or in both cases, using vegetable broth to obtain the appropriate consistency of the pesto.