Hemp or Pumpkin Seed Pesto
Pesto is a classic Italian summer favorite to preserve a bounty of fresh green basil from the garden or market


3 cups fresh green basil leaves (packed)

2 medium cloves of garlic (pressed)

1 teaspoon unrefined sea salt

4 Tablespoons pine nuts, pumpkin seeds, or hemp seed nut (shelled hemp seeds)

1/4 cup extra-virgin olive oil

1/4 cup pumpkin seed oil or hemp seed oil

1/2 cup grated Parmagian cheese (hard grating cheese from Parma, Italy)

Place in food processor: basil leaves, garlic, grey sea salt, pine nuts ( or hemp seed nut or pumpkin seeds ).

Pulse until mixture is smooth

Add: olive oil and pumpkin seed oil and Parmagian cheese

Process until thoroughly mixed.

Yield: approx. 2 cups

Storage: refrigerate for a few days or freeze for up to six months in small glass jars

*To keep the pesto from oxidizing (so that the top layer will not turn black), put 1/4 inch of olive oil to cover top.

Serving suggestion: A traditional accompaniment to pasta or spread liberally on slices of baguette.


This healthy gourmet vegetarian recipe is brought to you by ECO-NATURAL.COM

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