I simply love pestos. They not only add instant color and flavor to any dish but also dramatically boost the nutritional value of your meal. This hemp seed based pesto is a great alternative for anyone with nut allergies and besides that, you really can’t go wrong with hemp seeds: They are a complete source of protein, are rich in essential minerals and fiber and are also a good vegetarian source of Omega 3 fatty acids.
Vegetable pasta with hemp pesto (serves 4)
1 lb whole wheat pasta
1 tbsp olive oil
1 small fennel, thinly sliced
3 to 4 carrots, sliced
150g (5 oz) green beans, sliced
1/2 to 1 cup vegetable stock
1 clove garlic, crushed
1/2 cup fresh basil
1/2 cup fresh parsley
1/4 cup sun dried tomatoes, soaked in water or oil
1/4 cup hulled hemp seeds, plus extra to serve
zest and juice of 1 lemon
2 tbsp olive oil
a pinch of nutmeg
sea salt and cracked black pepper
Bring a large pot of water to the boil. Meanwhile in a non-stick frying pan, heat the oil over medium heat and saute the vegetables for 5 to 7 minutes, add the stock, cover and allow to simmer for another 5 minutes or until cooked to your liking. Season to taste with salt and pepper, set aside and keep warm.
Cook the pasta al dente. Meanwhile, in a food processor, blend together the garlic, basil, parsley, tomatoes, hemp seeds, lemon juice and zest, olive oil and nutmeg. Add some water if the mixture is to thick. Season to taste with salt and pepper.
Combine the pasta and vegetables and serve with a generous dollop of pesto on top. Sprinkle with some extra hemp seeds.
