Kale pesto with hemp seeds

4 servings

50 g Murtola hemp seeds (with shells)
50 g pumpkin seeds
1 garlic clove
100 g kale (without stems)
1 dl Parmesan cheese, grated
juice of half a lemon
¾ cup rapeseed oil
2 tablespoons Murtola hemp oil
salt and pepper

Roast the seeds in a dry frying pan until golden brown and let cool. Mix the seeds, kale, grated parmesan and lemon juice in a food processor or with a stick blender. Add the oil in a thin stream and a splash of water if necessary. Season with salt and pepper. Serve e.g. with bean paste.