RED HEMP PESTO
-1/2 cup sun-dried tomato, drained and chopped
-3 cups fresh basil leaves (loosely packed)
-3 -4 cloves fresh garlic 1/2 cup fresh grated parmesan
-or 1/2 cup Pecorino Romano cheese
-1/2 cup hemp seeds
-1/2 cup hemp oil or olive oil
-1/2 teaspoon Celtic salt
1 In a food processor or blender, blend the tomatoes, basil and garlic.
2 Add the grated cheese, hemp seeds and 1/4 cup oil; blend well.
3 Add the remaining 1/4 cup oil salt and pepper; blend well.
4 Store in the fridge, or separate evenly in icecube containers and freeze.
Source: International Cannabis Community Recipies and Styling: Karin Joosten Photography: Ron Kreeft