Hemp Pesto
Creator/Chef: Touch Jamikorn
raw foods living cuisine
2 cloves garlic
2 cups hemp seed nuts
2 cups fresh basil leaves
2 tsps raw organic tahini
1/3 up miso or 1/4 cup Nama Shoyu or 2 teaspoons Himalayan sea salt
1/8 cup hemp oil
3 pitted sun dried olives
Homogenize in a Green Power juicer or blend in an HP3 or grind in a mortar with a pestle. Garnish with basil crown and chive flower. Toss with zucchi-ghetti.
