Artichoke heart - hemp pesto!
Awesomely rich paste on fresh bread, as well as Tapas, Mezze and Antipasto plates! Also try with pasta. Works!
Instruction:
- 1 jar of artichoke hearts in water
- 50 g parmesan powder
- 0.5 dl olive oil
- 100 g roasted salted cashew nuts
- 75 g HamppuFarm peeled hemp seeds
- 75 g HamppuFarm hemp seeds
- half an organic lemon juice and grated peel
- 1 tablespoon of honey
- a handful of fresh basil and parsley
- black pepper
- a drop of hemp oil for decoration. (see pictures)
Drain the liquids from the artichokes and squeeze them dry. Cut them in half.
Roast hemp seeds in a pan until they smell like popcorn and when they are nicely toasted brown. Be careful not to burn them.
Purée all the ingredients in a blender or with a hand mixer.
Serve with fresh bread, or as part of cold appetizers. Drizzle some beautiful green hemp oil on top.
You can get a vegan version when you replace the cheese with extra nuts and hemp seeds. And you can leave out the honey.
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