1 tbsp chopped garlic
3/4 tsp salt
3 bunches basil (leaves only)
3/4 cup olive oil
1 tbsp lemon juice
1 cup hemp seeds
Place all ingredients except for the hemp seeds in the bowl of a food processor fitted with the “S” blade. Pulse and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture. While running, add the hemp seeds. (Some people like their pesto chunky. Use your own judgment as to when to add the seeds.)
Your pesto is now ready to use. This stores well in an airtight container in the refrigerator. Makes 1 1/2-2 cups.
To celebrate the sweetness of hemp seeds, try sprinkling seeds on top of raspberry sorbet with blueberries and a sprig of mint. A lovely summer dessert! I also like to top off my breakfast of organic, certified non GMO shredded wheat biscuits by Kashi with some coconut/almond milk, a mix of blueberries, blackberries and raspberries and a generous sprinkle of hemp seeds.
The garden is growing well and today is irrigation day when in turn, we receive our fair share of this state’s precious water reserve. I was greeted by a small trespasser with a large white stripe down his back but thankfully, he didn’t think I was scary. Now he is hunkered down under a cottonwood tree waiting for the water to subside so he can be on his merry way. I feel very fortunate to have the opportunity to see such creatures wonder through my pasture, but I’m sure not everyone would share my sentiment!
food and drink