Hemp Seed, Kale and Basil Pesto

The seed of the hemp plant is a small, soft oily nut, surrounded by a thin transparent inner layer and a hard shell.

Hemp seeds are superior vegetarian source of protein considered easily digestible. They are a rich source of phytonutrients, the disease-protective element of plants with benefits protecting your immunity, bloodstream, tissues, cells, skin, organs and mitochondria. They are the richest known source of polyunsaturated essential fatty acids and contain all 20 amino acids, including the 9 essential amino acids our bodies cannot produce.


What I find to be one of the most tedious jobs in the kitchen, picking the leaves from a of bouquet herbs, is the first step of this recipe. Collect the leaves from 2 bunches of aromatic basil and de-stem the leaves of about half a bunch a kale. Roughly shred the kale leaves and place in a food processor with the basil, 3 tbsp hemp seeds, 2 tbsp pine nuts, squeeze of lemon, 1 garlic clove, sprinkling of dried chilli, cracked pepper and salt and enough olive oil to amalgamate all flavours. You can also add Parmesan if you’d like. Process until you reach the desired consistency. Stored in a jar or airtight container, the pesto will keep for a week or two in the fridge.

This pesto is so versatile and a must have in my fridge for a quick meal or healthy snack. One of my favourites is creating delicate ribbons out of a couple of zucchini with a vegetable peeler and combining these with a handful of thawed frozen peas, florets of cauliflower and baby spinach. Dynamically coat in the pesto and top with a drizzle of spiced chilli oil and pine nuts.

The recipe for the spiced chilli oil is to combine 2 cloves minced garlic, 1 tbsp chilli flakes – more if you like it hot, 1 tbsp smoked paprika, 1 tbsp sweet paprika, 1 tsp ground cumin, salt, pepper and enough olive oil to fill a medium sized mason jar. Give the potion a vigourous shake and set aside for the flavour to marry. The oil will infuse and become more fragrant over time, so it’s best to leave for a day or two before using. Store in a cool, dry place and use over salads, pasta, roast veggies, anything that could use a chilli kick!