Ingredients:
- 100g pine or sunflower seeds
- 180g dried tomatoes in oil
- 2 tbsp tomato paste
- 1/4 liter of industrial hemp flower oil
- 2 cloves of garlic
- 2 tbsp orange or lime juice, salt and pepper, some chili (if desired)
- 50g grated hard cheese (if this is replaced, the recipe is vegan)
Directions:
Roast the pine nuts or sunflower seeds in a pan with a little oil, let them cool, and then puree the dried tomatoes with the tomato paste.
Then grind the roasted seeds with the oil and garlic cloves in a blender until a homogeneous paste is formed.
Finally, add the grated hard cheese or the vegan alternative and gradually mix with the orange or lime juice until you get a good consistency.
Season with salt, pepper, etc. and add a little more oil if desired.
TIP: If you cover the pesto in a jar with a layer of olive oil, it can be stored for longer!
