Hemp, Parsley & Walnut Pesto


1/2 cup of walnuts
1/4 cup extra virgin olive oil
1/4 cup of new hemisphere™ hemp seed oil
1 large handful of baby spinach leaves
1 large handful of Italian parsley
Zest and juice of 1 lemon
2 garlic cloves, peeled



Put all the ingredients in a food processor with a large pinch of sea salt and freshly ground black pepper.

Process these ingredients until a thick, chunky pesto consistency is reached. Taste this and add a little more olive oil, lemon juice or seasoning as desired. Store the pesto in a glass jar or container in fridge. Shake before use. This will keep for up to a week.