HEMP PESTO PASTA
Makes: 250gr of pesto and 4 portions of Hemp Pesto Pasta
Nutrition per portion of Pesto (25gr): 92,1 Kcal; Fat: 8,1 gr; saturated fats: 0,82 gr; carbohydrates: 1,38 gr; Sugars: 0,48 gr; Fiber: 2,58 gr; Protein: 2.96 gr.
Nutrition per portion of pasta with pesto (25gr): 226,1 Kcal; Fat: 8,77 gr; saturated fats: 0,82 gr; carbohydrates: 28,38 gr; Sugars: 0,48 gr; Fiber: 3,89 gr; Protein: 5,98 gr.
Preparation & Cooking time: 50 mins
- 2 handful of kale
- 1 tbsp of olive oil
- a squeeze of lemon juice
- 20 gr hemp seeds
- 1 small clove of garlic
- 50g basil, roughly chopped (extra to garnish)
- Pinch of salt
- 70ml cold-pressed hemp oil
- 150 g dried spinach spaghetti
- Handful of cherry tomatoes
To make the Pesto:
Toast the hemp seeds (with the olive oil) in a dry frying pan over a low heat until they begin to pop.
Cool slightly, then pound to a rough powder using a pestle and mortar.
Pound the garlic and a pinch of salt with a pestle and mortar, then add the basil and lemon squeeze and grind to a paste. Pour in the hemp oil, mix, then add the ground hemp seeds. Mix again.
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Blend ingredients together and garnish with tomatoes and basil leaves. You can sprinkle with a few hemp hearts as well.
Nota | Recipe and photo results from work in partnership with Ildiko Varga