Hemp Seed Pesto Recipe
Hemp Seed Pesto, a nut-free pesto using hemp seeds instead of pine nuts. Only 7 ingredients and 5 minutes!
Ingredients
- 2 cups basil
- ⅓ cup hemp seeds
- 2 whole garlic cloves
- ½ cup extra virgin olive oil
- ⅓ cup cheese or nutritional yeast
- 1 pinch salt and pepper
- Optional: squeeze of fresh lemon juice
Instructions
- Wash and prep the basil: First, gently clean any dirt from the basil by running under cold water. You can do this up to 4 days in advance and then store in a wet paper towel in a zip lock bag in your refrigerator. Dry the basil by laying it flat and pressing it between two kitchen towels or using a salad spinner.
- Blend the greens, hemp seeds, garlic, and oil: Next, add the basil, hemp seeds, and garlic cloves to a food processor and pulse. As you're pulsing the ingredients, drizzle in olive oil and continue to pulse until the ingredients are finely chopped and coated in oil.
- Add cheese, spices, and lemon juice: Finally, add in the remaining ingredients and taste. Adjust any seasonings as needed to meet your preferences.
Notes
- Make it vegan: Make this pesto recipe vegan by using dairy-free parmesan cheese or nutritional yeast.
- Tools needed: food processor or blender, knife set, cutting board
- Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use.
- Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
- Nutrition notes: This recipe made as written (with vegan cheese and hemp seeds) is plant-based, gluten-free, and nut-free. It is a good source of plant-based protein, fiber, and healthy fats.
Nutrition
Serving: 1servingCalories: 126kcalCarbohydrates: 1gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 3mgSodium: 23mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 271IUVitamin C: 1mgCalcium: 38mgIron: 1mg
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