Kentucky Hemp Heart Pesto

There is nothing quite like the smell of fresh basil in the summer. Traditionally, Genovese pesto uses pine nuts to provide creaminess and structure. However, pine nuts can be prohibitively expensive and are often imported.

Here at Laura's Mercantile, we use Hemp Hearts (shelled hemp seeds). They offer a similar nutty profile but come packed with Omega-3s, Omega-6s, and complete plant protein. Plus, they are grown right here at home.

The Recipe

• Prep Time: 10 mins
• Yields: 1 generous cup

Ingredients

• 2 cups Fresh basil leaves (packed tightly)
• 1/2 cup Hemp hearts (shelled hemp seeds)
• 1/2 cup Parmesan cheese (grated fresh is best)
• 3 cloves Garlic (peeled)
• 1/2 cup Extra virgin olive oil (high quality)
• 1 tbsp Lemon juice (freshly squeezed)
• Salt & Pepper to taste

Instructions

1. Toast the Hemp Hearts (Optional): For a deeper, nuttier flavor, briefly toast the hemp hearts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let them cool.
2. Combine Dry Ingredients: In a food processor, pulse the basil, garlic, cold hemp hearts, and parmesan cheese several times until coarsely chopped.
3. Emulsify: With the processor running on low, slowly drizzle in the olive oil. This slow stream helps create a creamy emulsion rather than an oily separation.
4. Season: Add the lemon juice, salt, and pepper. Pulse once or twice to combine. Taste and adjust—basil varies in sweetness, so trust your palate.

Serving Suggestions

This pesto is incredibly versatile. We love it:

• Swirled into warm pasta with cherry tomatoes.
• Spread on sourdough toast with a poached egg.
• Used as a marinade for grilled chicken.
• Dolloped onto a Caprese salad.

Why Hemp Hearts?

Beyond the flavor, swapping in hemp hearts creates a "superfood" sauce.

• Protein: 10g of protein per 3 tablespoons.
• Healthy Fats: The ideal 3:1 ratio of Omega-6 to Omega-3 fatty acids.
• Minerals: Rich in magnesium, iron, and zinc.

Bon appétit from the Mt. Folly kitchen!