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The Most Incredible Hemp Heart, Spinach And Basil Pesto
Basil is known to oxidize when heated or exposed to air. If you've made a basil pesto before and noticed the colour turning from green to brown- you'll be glad to see that this method keeps your pesto not just delicious but beautifully green. Tastes great as a dip, pasta sauce or marinade for your favourite chicken entree.
Prep Time: 00:10
Cook Time: 00:05
2 packages fresh basil (enough to lightly pack 3 cups with stems removed)
1/2 cup blanched spinach
1/3 cup parmesan cheese (can substitute vegan soy based option)
2 cloves chopped garlic
2 tbsp manitoba harvest hemp hearts
3 tbsp pine nuts (can substitute walnuts)
1/2 cup extra virgin olive oil
juice of half a lemon
salt to taste
1Prepare a medium sized bowl of ice water and set aside.
2In another bowl, pour boiling water over basil, spinach and a teaspoon of salt. Let blanche for 30 seconds until spinach and basil become brighter in colour.
3Strain greens and quickly shock in ice water. Strain again and lay out on paper towel to absorb excess moisture.
4In a food processor, combine all ingredients and pulse until ingredients form into a creamy green paste.
5Finish with some more Manitoba Harvest hemp hearts and enjoy!
I combined Manitoba Harvest original hemp hearts with hemp heart Toppers in the onion, garlic and rosemary flavour to give this recipe an extra kick. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.
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