Red Fife Spinach Pasta with Lemon Basil Pesto

Juice Fresh Spinach (2 cups) . Combine whisked Egg (1) and spinach juice. Top off with Water (to taste) until you have 120 milliliters of liquid.

Add Organic Red Fife Flour (1 cup) to pasta maker and slowly add liquid as flour starts mixing. Cut pasta to size as it's being extruded from pasta maker. Cook fresh pasta in boiling water for 4-5 minutes.

For the pesto: Put Fresh Spinach (2 cups) , Lemon (1) , Hemp Seeds (1/2 cup) , Garlic (1/2 clove) , Extra-Virgin Olive Oil (1/4 cup) , Fresh Basil (1 cup) and Sea Salt (to taste) in a food processor and blitz to desired consistency.