Skip to main content

Savory Hemp Seed Pesto Truffles #FreshTastyValentines #sponsor #giveaway


I love making little savory truffles. You can't go wrong with cheese, right?! With some help from #FreshTastyValentines event sponsors - Bob's Red Mill and Gourmet Garden - these were super easy to make. Normally I make pesto in the blender, but because the Gourmet Garden pastes are ready-to-go, I just squeezed the pastes into a bowl and stirred. So. Easy.


Ingredients
Hemp Seed Pesto
  • 3 T basil paste (I used basil paste from Gourmet Garden)
  • 1 T lightly dried basil (I used lightly dried basil from Gourmet Garden)
  • 1 T garlic paste (I used garlic paste from Gourmet Garden)
  • 1/4 C hemp seed hearts (I used Bob's Red Mill)
  • 1/4 C grated parmesan
  • juice from 1 organic lemon (I used Meyer lemon because we have a tree in our backyard)
  • olive oil, as needed
Savory Truffles
  • 4 ounces chevre
  • 1 T hemp seed pesto
  • 1 to 2 T lightly dried basil (I used lightly dried basil from Gourmet Garden)
  • 1 to 2 T  hemp seed hearts (I used Bob's Red Mill)


Procedure
Hemp Seed Pesto
Place all of the ingredients - except the olive oil - in a bowl and stir to combine. Add olive oil until it's the texture you want.

Savory Truffles
Place chevre and pesto in a bowl and stir to combine.


Spoon the lightly dried basil and hemp seed hearts onto two different plates for rolling.


Scoop 1 teaspoon of the cheese mixture and roll into a ball. Roll to coat in either the basil or the hemp seed hearts. You can also leave it naked, too. I alternated. Once finished, chill until ready to serve.


Giveaway
Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You have the chance to win prizes from Bob's Red Mill and Gourmet Garden.


*Disclosure: I received complimentary product from Bob's Red Mill and Gourmet Garden for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*


Find Bob's Red Mill
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here

Find Gourmet Garden
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Today's #FreshTastyValentines Recipes

Comments

  1. These are so beautiful! What a terrific savory treat to serve and share.

    ReplyDelete
  2. These look delicious, and for some silly reason never thought about using the Gourmet Garden pastes for pesto but you are right, so easy!

    ReplyDelete
  3. I love this Genius idea of using hemp seeds as the base for pesto. I am absolutely making this pesto.....perhaps on truffles but probably on pasta....yum

    ReplyDelete
  4. Yay! So glad that you love the savory truffle idea.

    ReplyDelete
  5. Yay! So glad that you love the savory truffle idea.

    ReplyDelete
  6. I don't think I've ever seen anything like this before! What a great idea!

    ReplyDelete
  7. I want those. Now. Such a great idea!

    ReplyDelete
  8. OMG, Camilla. These look delicious. Thanks to #FreshTastyValentines I think I have everything to make these for tomorrow's FB festivities!

    ReplyDelete
  9. What a great way to use the hemp seeds. And I think savory truffles are better than their sweet cousins. :)

    ReplyDelete
  10. A new natural alternative for insomnia is discovered to be extremely effective – Hemp CBD oil. Cannabinoids present in Hemp oil increased alpha brain waves, which boost alertness, and suppressed delta waves, which are needed for deep sleep.

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. This comment has been removed by a blog administrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an