Hemp Heart Pesto

Ingredients:

• 1 cup fresh basil leaves, stems removed (20g)
• 1 cup fresh baby spinach (30g)
• 3/4 cup Manitoba Harvest Hemp Hearts (113.5g)
• 1 tsp salt, optional
• 2–3 garlic cloves, finely chopped (approximately 9g)
• 1 cup extra-virgin olive oil (213g)
• 1/2 cup freshly grated Parmesan cheese or vegan substitute (42.5g)

Instructions:

• Add the basil, spinach, Hemp Hearts, salt and garlic to a food processor. Process until very finely chopped.
• With the food processor running, slowly drizzle in the olive oil. Continue processing until smooth.
• Add the Parmesan cheese and pulse briefly, just until combined.
• Serve immediately or store in the refrigerator or freezer.

Enjoy!