Today I used the hemp meal leftover from Monday’s hemp milk to make hemp “pesto”. I initially intended to use basil for this recipe but I couldn’t find any without packaging. All the basil at my nearby markets is currently being sold in PET plastic packs. I was able to find loose parsley tied with a rubber band so I grabbed a bundle and decided to improvise with that. I used 1/2 cup hemp meal (all that was strained out of the milk), 3 cups chopped parsley (stems included), 6 medium size chopped garlic cloves, 3/4 cup olive oil, and generous amount of cracked pepper. I combined the ingredients in a mixing bowl and pulsed them with my immersion blender until I had a paste. The total time to make the pesto was less than 10 minutes.
The hemp meal provided the body that cheese and pine nuts give to traditional pestos. Hemp has a nutty flavor of it’s own that compliments the parsley well. And what a vibrant color! Because I love the taste of parsley, it’s a fine substitue for basil… but I can’t wait to make this with homegrown package-free basil this summer!
For lunch I cooked some pasta (this one happens to be a gluten-free quinoa fusilli I found in bulk at Karma Co-op in Toronto) and tossed it with a tablespoon of pesto and fresh chopped tomatoes. Oh man, it was delicious! I think this will become another go-to package-free meal.