Spring Pestos

Watercress Pesto

• 1 shallot, minced

• 2 cups watercress

• 1/2 cup hemp seeds

• 1 cup olive oil

Heat 1/4 cup of the oil in a sauce pan and add the shallots. Cook the shallots until they begin to brown lightly.

Allow to cool and then add with the remaining oil and all the other ingredients in a blender and blend.

Sorrel Pesto

This is a fabulous pesto on fish, shellfish or lamb.

• 1/2 cup sorrel leaves

• 1/4 cup mint leaves

• 1/4 cup hemp seeds

• Zest of 1/2 lemon

• 12 Tbsp. capers, rinsed

• 7 anchovies

• 2 garlic cloves, minced

• 1 tsp. dried red chilis

• 1/4 cup olive oil

Place all the ingredients for the pesto in a food processor, blend to form a smooth paste and add salt to taste.