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Hemp Pesto


3 large garlic cloves
1/2 cup shelled hemp seed
2/3 cup Parmigiano-Reggiano, coarsely grated (2 oz)
1 tsp. kosher salt
1/2 tsp. ground black pepper
3 cups loosely packed fresh basil
1/3 cup hemp oil
1/3 cup extra-virgin olive oil


     Finely chop the garlic in a food processor. Stop and add the basil. Pulse continuously until coarsely chopped. Stop and add the shelled hempseed, cheese, salt, and pepper, and basil. Pulse continuously until finely chopped. With motor running, add oil, blending until incorporated. Makes about 1 1/3 cups. Great served mixed with angel hair pasta and sprinkled with lightly toasted shelled hempseed and grated Parmigiano-Reggiano.

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