This hemp pesto, specifically created for Le Pain Quotidien's Plant Love summer menu, is made with basil oil and serves as a wonderful addition to any sandwich, salad, or any other dish you could dream of! A leader in food that is good for you and the planet, Le Pain Quotidien has been offering plant-forward, sustainable, and organic dishes across the globe for nearly 30 years.

Le Pain Quotidien’s Basil Oil Hemp Pesto [Vegan]

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Serves

6-8

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Ingredients

For the basil oil:

  • 225g Extra Virgin Olive oil (Italian EVOO would be best)
  • 75g fresh basil leaves (no stems)
  • 5g Sea salt

For the pesto:

  • 130g Basil oil
  • 70g shelled hemp seeds (Hemp Hearts)
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Preparation

For the basil oil:

  1. Weigh out all ingredients and add everything in a blender (or smart stick blender)and mix it on high speed.
  2. Blend until the Basil oil has all ingredients immerged to an emerald color and the consistency of a loose paste (do not over mix as the color of the basil may turns dark)
  3. The basil oil can be hold in a refrigerator up to 10 days in an airtight container. Take out of the fridge 45 min prior using it in your next recipe so the Basil oil is not hardened.

For the pesto:

  1. Weigh out your Basil oil and pour in a mixing bowl. Add the Hemp seeds to the Basil oil and mix well using a hand whisk. 
  2. Hemp pesto is best when made and served on the same day.
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