Yields1 Serving

 ½ cup walnuts
 ¼ cup extra virgin olive oil
 ¼ cup new hemisphere Hemp Seed Oil
 1 large handful of baby spinach leaves
 1 large handful of Italian parsley
 1 lemon juiced and zested
 2 garlic cloves, peeled

1

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

2

Process these ingredients until a thick, chunky pesto consistency is reached.

3

Taste, and add more olive oil, lemon or seasoning as desired.

4

Store pesto in glass jar or container in the fridge. This will keep for up to a week.

Ingredients

 ½ cup walnuts
 ¼ cup extra virgin olive oil
 ¼ cup new hemisphere Hemp Seed Oil
 1 large handful of baby spinach leaves
 1 large handful of Italian parsley
 1 lemon juiced and zested
 2 garlic cloves, peeled

Directions

1

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

2

Process these ingredients until a thick, chunky pesto consistency is reached.

3

Taste, and add more olive oil, lemon or seasoning as desired.

4

Store pesto in glass jar or container in the fridge. This will keep for up to a week.

Hemp, Parsley & Walnut Pesto