pesto sauce

makes 4 cups

310 g (11 oz/2 cups) pine nuts, toasted

3 bunches fresh basil, leaves picked

2 garlic cloves, quartered

60 ml (2 fl oz/¼ cup) olive oil

freshly squeezed juice of ½ lemon

1 teaspoon sea salt

115 g (4 oz/1 cup) ground hemp seeds (see note) or walnuts

1 teaspoon green barley grass powder (see note)

Put all of the ingredients into a food processor and process until well combined and smooth.

This pesto can be stored in an airtight container in the refrigerator for up to 3 days.

Note: Hemp seeds are packed with all the essential amino acids and essential fatty acids necessary for a healthy life. They are small nut-brown seeds and are available from health food stores.