Ingredients
1 clove garlic
1/2 cup toasted pine nuts
2 cups fresh basil leaves, washed, stemmed and finely packed
1/2 cup hemp oil
1/2 cup parmesan cheese, fresh + grated plus more for garnish
1/2 lemon juiced
1 tsp salt + fresh ground black pepper
1 bunch asparagus
Olives to serve
Method
Cook the fettuccine in a large pot of salted boiling water according to package directions or until al dente.
Drain the pasta and reserve 1 cup of the cooking water.
While pasta is cooking, add the chopped garlic, toasted pine nuts, and finely grated parmesan cheese to a food processor/blender and process until smooth.
(Note: I used a blender to process the pesto paste as I like the chunky texture it produces)
Then, add in the basil. Pulse a few times until chopped then let it run as you drizzle the hemp oil into the processor/blender as it runs until emulsified.
Season with salt and pepper, give a squeeze of lemon juice, and whiz again until combined. Taste for seasoning and adjust to your liking.
Toss the hot pasta with the pesto in a large bowl and add reserved cooking water ¼ cup at a time or until saucy.
Top with desired veggies and toppings, season with more salt and pepper if desired, and garnish with parmesan cheese and olives (optional)
Recipe and photography by @hungrybeargrazing