Here’s a delicious twist on a classic pesto using hemp seeds and hemp oil. For a quick meal, toss this thick pesto with warm pasta, spread it on bread and tomatoes, scoop it up with cucumbers, cook it up with eggs, or use it as a topping on a zucchini and tomato sauté. To kick it up a notch, I like to use a local organic pasture raised Parmesan or Romano cheese, but any good Parmesan or Romano would work well here.
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Leslie developed this recipe for Nutiva
Photo by Tracey Eller
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