The marriage of hemp and cilantro creates a sensational vegan pesto. Fabulous served on sliced tomatoes, cucumbers, green salads and pasta. Hemp adds Omega 3s and the umeboshi vinegar offers a delicious lemony and salty flavor.
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. Happy Hemp History Week!
Photos by Tracey Eller
Recipes Copyright © 2013 Leslie Cerier. All Rights Reserved.