July 28, 2011
(last updated August 20, 2024) 
This super healthy vegan hemp seed pesto recipe is a perfect way to squeeze more protein and essential fatty acids into a traditional pesto sauce. Made with shelled hemp hearts in place of traditional pine nuts or walnuts, the pesto also includes garlic, olive oil, basil leaves, and nutritional yeast. It’s quick to prepare and easy to freeze for future use!
A classic vegan pesto is a thing of beauty. However, there are many creative and more unusual pesto varieties that I enjoy making at home.
For example, sometimes I like to swap olive oil for tahini and create tahini pesto instead.
When I’m really craving savory, salty, umami-driven flavor, I love to make my vegan sun-dried tomato pesto.
For spicy cravings, the peppery bite of arugula pesto is fun.
There’s essentially a pesto for any and all seasons and moods. Today’s vegan hemp seed pesto swaps traditional pine nuts or walnuts for shelled hemp hearts.
It has become one of my favorite vegan pesto recipes to make at home, and it’s an especially nutrient-dense option. Keep reading to learn all about why I love it!
Why use hemp hearts in pesto?
It will come as no surprise to readers that I’ve found a way to squeeze hemp seeds into pesto.
I love shelled hemp seeds, which also go by the name of hemp hearts. They’re one of my favorite sources of plant protein. Hemp hearts are a complete protein, which means that they contain all of the amino acids that humans need to obtain through diet.
A single serving of shelled hemp seeds provides us with:
- Complete protein (all twenty amino acids, including the nine essential amino acids)
- Essential fatty acids (EFA’s)
- An ideal 3:1 ratio of Omega-6 Linoleic Acid and Omega-3 Linolenic Acid
- Zinc
- Phosphorus
- Magnesium
Impressive, no?
I’m always finding ways to squeeze hemp seeds into my diet and recipes. They show up in my cheesy red pepper and hemp seed dip, hemp seed hummus, vegan hemp seed “parmesan”, and creamy, homemade hemp milk.
Hemp seeds are also great for topping salads, and you can easily stir them into oats or overnight oats for more protein. I even like using them in baking—they’re a feature of my berry hemp spelt muffins!
Hemp seeds come in handy not only for their good nutrition and vegan protein, but also because they’re an alternative to nuts. If you have a nut allergy, yet you can tolerate seeds, then this hemp seed pesto is for you.
And even if you do enjoy nuts, the pesto offers you a fun, delicious way to incorporate this healthful ingredient into your diet.
Vegan pesto tips
I’m often asked why traditional pesto isn’t vegan on its own. The answer is that most pesto incorporates parmesan cheese.
In order to replace that cheese, it’s important to include something that creates savoriness, or umami.
That’s where nutritional yeast, which is quite rich in umami flavor, comes in handy. It’s a fantastic way to give your hemp seed pesto a “cheesy” flavor without actual dairy. (Not surprisingly, nutritional yeast is also a key ingredient in my recipe for vegan cashew parmesan cheese.)
There are also some overall methods and tips that I find to be useful for making pesto.
One is to consider blanching your basil leaves before blending them into pesto sauce. Why? Because blanching will flash cook the leaves, and this, in turn, prevents them from browning.
Have you ever made a gorgeous batch of fresh pesto, only to find that it’s a muddy color in the fridge a day or two later?
This is due to oxidation, a natural browning process. It doesn’t make the pesto unsuitable for eating, but it can be off-putting. It’s a real turn-off for me!
Blanching basil leaves before blending will give you a vibrant, bright green pesto that lasts for days. It’s definitely an extra step and creates more work. But if you’d like more vibrant color, not to mention a slightly more creamy pesto, it’s worth considering.
Finally, all of my vegan pesto recipes call for relatively less oil than some others. This is because I like a thicker, more creamy pesto (rather than a loose, oily one). That’s a personal texture preference, but I think it also helps to keep my pesto dishes light, rather than greasy.
How to make hemp seed pesto
Step 1 (optional): Blanch your basil leaves
If you’d like to blanch your basil leaves before blending, then you’ll add them to boiling water for 30 seconds. Remove them and transfer them immediately to an ice batch to “shock” the leaves (in other words, stop them from cooking).
Finally, wring the leaves dry with paper towels or tea towels, pressing them firmly. This will remove excess water and keep it out of your pesto.
Step 2: Quickly process the basil, garlic, hemp seeds, nutritional yeast, and salt
Essentially, this step is to break down all of the ingredients that aren’t olive oil. It will help the hemp seed pesto to blend more smoothly. About 30 seconds of pulsing is all you need.
Step 3: Drizzle oil into the pesto
Finally, with the motor of the food processor running, drizzle in the olive oil. This gradual drizzling leads to emulsification—gradual incorporation of a fat source into a sauce.
The result is a lovely, creamy hemp seed pesto.
Meal prep and storage
Pesto is one of the most useful homemade sauces for make-ahead cooking and meal prep!
You can store the pesto in an airtight container in the fridge for up to 4 days. (If you blanch your basil, it will be quite green the whole time.)
Pesto also freezes really well. You can freeze it for up to 8 weeks, defrosting it overnight in the fridge before using.
Serving suggestions for hemp seed pesto
Of course, the pesto is a brilliant addition to any of your favorite, herb-driven vegan pasta recipes.
If regular pasta isn’t your favorite, then the pesto is also really fun with zucchini noodles! I like to mix it with “zoodles” and add some edamame for plant protein. This is a very nutritious side dish or lighter meal option.
Hemp seed pesto is also a great addition to paninis or sandwiches and wraps.
I like to spoon it over cooked whole grains or roasted vegetables, too. In this case it’s not only a source of big flavor, but also a way to add some plant-protein to your meal!
Here’s the recipe.
Hemp Seed Pesto (Vegan)
Author –Yields: 6 servings
Ingredients
- 2 cups fresh basil leaves (tightly packed)
- 1-2 cloves garlic, roughly chopped (to taste)
- 1/4 cup hemp seeds
- 3 tablespoons nutritional yeast
- 1/2 teaspoon fine salt
- freshly ground black pepper, to taste
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
Instructions
- Place the basil, garlic, hemp seeds, nutritional yeast, salt, and pepper into a food processor fitted with the S blade. Pulse about 10 times, to help break down the basil. Add the lemon juice to the bowl of the food processor.
- With the motor of the food processor running, drizzle the olive oil into the pouring spout. Process the pesto till it's creamy and the oil is fully incorporated. Stop once or twice to scrape the bowl of the processor down, if necessary, and add an extra drizzle olive oil if needed to thin the pesto.
- Serve or store in an airtight container in the fridge for up to four days.
This hemp seed pesto recipe goes to show that a small modification in a traditional recipe can multiply its nutrition in significant ways.
Using pine nuts in pesto is just fine, but shelled hemp seeds truly have more to offer in terms of essential nutrients and protein.
Putting them in pesto is an easy and efficient way to offer yourself a few more benefits from your meal, without sacrificing taste. Enjoy!
xo
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Categories: Sauces
Dietary Preferences: Gluten Free, Raw, Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep
Dietary Preferences: Gluten Free, Raw, Soy Free, Tree Nut Free, Vegan
Recipe Features: 30 Minute or Less, Meal Prep
Leave a Comment
Made this recipe today and it was fabulous, thank you for sharing!
So glad that you enjoyed it!
Has anyone tried this with spinach instead of basil? No basil on hand and have some spinach to use up.
Looks like a nice twist on your regular pesto which is our go to!
I didn’t have 2 cups of basil, so I added some fresh spinach leaves to, it was fabulous!
That’s a great substitute!
just tried this and currently eating it. just perfect! thank you!
Great recipe!
If you looking for more Hemp recipe ideas check out Hemp Yourself on facebook ๐
https://www.facebook.com/339883826217793/photos/pb.339883826217793.-2207520000.1431624937./363051340567708/?type=3&theater
D’oh! Hemp is still illegal here in Australia, even for consumption ๐
just tried this. came out a treat! and I’m a stupendously bad cook. I didn’t need as much water, but perhaps that was something to do with the basil. wonderful! thanks!
This looks delicious! I went to Cafe Gratitude and had theirs recently so I’m really excited to make it for myself. Thanks so much for sharing!!!
Enjoy!
Wow! Thanks for all of the great recipes and ideas- Please keep them coming. It’s inspiring and exciting to try new things and stay healthy at the same time.
Hi thanks for the recipe! Confused about the water though. I didn’t add it all and the pesto was still really runny. Help?
Have you authored a cook book, by chance? You have a real talent here-your food is delectablnts unique (and pack a nutrition punch)! I am quite a foodie & I’d love buy a recipe book(s) by you.
Check out the site http://www.eatseed.com for seed products. Great prices and cool site. Thanks for the recipes!
I just made this yesterday and it is divine!
I’m a huge hemp seed fan! And since I live in Canada I can buy them in bulk from a local farmer! I made this a few nights ago. It was delicious and it didn’t taste ‘hempy’ at all. I only used about 1/4 water though since it was already fairly liquidy. I didn’t add any oil and it was still rich and creamy.
I know what I’m making for dinner tonight.
Thank you for the recipe.
Brad
Looks delicious! I love hemp too and just snagged some samples packets from Whole Foods today.
Good luck with the rest of chemistry. As a former science teacher I can tell you it does get better!
I think basically all of your recipes are in my bookmarks so that I can make them when I get home. I hate being in the booneys. Send me some?!?!?
You are a genius at inventing recipes that appeal to both my taste buds and quest for nutrient density. It’s these types of super simple recipes using refreshingly few ingredients (!) that I typically already have on hand that tend to remain in my regular rotation. (I still can’t get over your sweet potato hummus…craving my next batch!)
I am so excited to make this pesto tonight. I am hoping you will catch up on those zzz’s this weekend. Have a wonderful one and take good care, Gena!
Gena, I am SO EXCITED to make this! This is such a GREAT idea. And I actually really love the nutty taste of hemp seeds. And love pesto. I’m slightly bummed now, because I’m going out of town today and won’t be back in my kitchen to try this for a couple weeks haha. BUT I’m also excited to get out of the city for a bit! ๐ Great recipe lady!
I love hemp too. I wish it wasn’t so expensive though. Sigh. I must try your pesto and the dip!!
drooling like crazy. why am i too cheap to buy a spiralizer, but spend $20 on dinner (at least) all the time. No logic!
This looks so delicious! I love pesto and have a lot of fresh basil growing…which means I’m definitely planning on trying this!
I love hemp seeds! I haven’t gotten as creative with them as you have. They’re mainly a smoothie staple for me. I should definitely try harder to incorporate them into my other meals. I have a whole bag of them sitting in my fridge. I wonder if they would still hold onto some of their nutritional value if baked into something…
I recently bought hemp seeds because of the frequency in which they appear on your blog and I love them so much.
I’ve eated hemp protien for a while and founds its taste to be a little bitter, so I was apprehensive about using the seeds, but I’m so glad I finally caved.
I will be trying this recipe.
I’m allergic to nuts so I can’t eat traditional pesto. I’ve made it with sunflower seeds but would never have thought to try hemp seeds. Thank you for this yummy-looking recipe!
I adore hemp too! Seeds, oil, soap, fabric – it’s all great. I love using hemp oil in my hummus for a nutty flavour.
Obviously I meant pesto* ๐
I love this pest idea. It looks amazing!
Wow! Love all the info about hemp seeds. I’m a chia seed fanatic but haven’t heard too much about hemp…I once tried hemp milk but hated it, I think it was heavily sweetened. I’m definitely going to try out some recipes with hemp after this, thanks!
Woohoo, I’m a hemp fanatic too! ๐ Thanks for all the great recipe reminders! But the pesto recipe sounds divine, I can’t wait to try it this weekend!
Genius recipe. I love how this bowl o noodles is more than just noodles and sauce. I definitely prefer pesto sauces with zucchini noodles over raw tomato sauces. You can actually eat this one as a meal to satisfy my massive appetite.
Can’t wait until Chem is over so you can get some rest and we can finally see each other!
Oh, how I love hemp. Pretty funny actually…I’m currently chowing down on a HUGE kale salad, doused in a creamy smoked paprika dressing that uses hemp oil. mmmmm
Uuuuhhhh, that looks amazing! I think the edmame beans are such a neat addition! Crunch and color. Again, I am sending you love and wishing for you to have super human strength to get through your semester! But with all the amazing foods you are putting into your body, combined with your seemingly bottomless pit of will power, I have no doubts you will be amazing.
I make pesto all the time, but never thought of subbing hempseeds! Great idea..will definitely try it next time.
Perfect timing, as I just came into a boatload of both fresh basil and hemp seeds! A favorite tip of mine for excess pesto is to freeze it in ice cube trays. Once frozen, the little blocks of pesto can be thrown in a freezer bag and they will keep for a while. When you’re ready for pesto, simply take one or two cubes out and let thaw on counter. Thanks for the recipe, I really will be making it tomorrow!
A totally different pesto experience! Looks really delish.. I usually have pesto on my home made chicken pesto pizza, and this would be my next target for pesto! Thanks!
Hi Gena, I know this is all about hemp but in my country hemp is apparently “not for human consumption” so it’s not sold anywhere and I don’t think it can be imported/sent here.
Are there any alternatives to using hemp seed? I LOVE the look of your protein packed cheesy hemp kale chips but I don’t know what I can use instead of the hemp. I do have another fabulous kale recipe that uses only tahini, apple cider vinegar, nutritional yeast, nama shoyu and garlic but I reeeeeally want to try yours! Thanks!
I have so many of your hemp seed recipes bookmarked, but I can never find hemp seeds anywhere. The day I do I’ll be eating like a king!
Hi Kaitlyn – Bob’s Red Mill carries them. They have displays in Whole Foods stores and other grocery chains nationwide. If you are outside of the U.S., they may ship to you via their online store. Check out: http://www.bobsredmill.com
Don’t forget Amazon.com – I now find the most of my organic and raw products there…..like Hempseed (I know -it’s not raw) and that sometimes includes Free Shipping.
Order at iherb.com, ships to most of the world! great prices and fast service.
Hemp + pesto = perfect fusion.
Rock out the rest of your chem course!!
love the idea of using hemp seeds, I am not a fan of pine nuts, well actually i hate them and my body does like them either…thank goodness for hemp seeds ๐
and craving your chia house pudding, so good!
Thanks for this! I’m a lover of hemp seeds as well and have been thinking about doing a hemp pesto (since I’m also growing basil in the back yard this year)–now you’ve done it and I can make yours! Can’t wait to try it out. ๐
brilliant idea! I just made pesto the other night and the pine nuts cost me a fortune for a teensy container. Hemp seeds aren’t cheap but they’re less expensive than pine nuts and better for you too. I will definitely be trying this recipe soon. Thanks!
I love your love for hemp- it’s definitely turned me on to the nutritional powerhouse seeds :)!
You never cease to amaze me with your creative recipes- can’t wait to try this one out! Hemp rocks ๐
Great alternative to the regular pesto! Pine nuts are quite expensive, compared to the BIG buckets of hemp seed that I buy. Time to spiralize some zucchini! Good luck with your Chem and sleep ๐
My brother got ambitious and bought a bag of hemp seeds and didn’t know what to do with them, so they sit and sit and sit. I just moved back home, so now I shall show him the greatness of hemp with your awesome recipes!! thanks!
I love hemp pesto! It’s probably one of my favorite pestos ever.
Interesting comments about sleep: I didn’t use to sleep much for years, but ever since I started turning around toward recovery from my lowest weight, I’ve generally needed 8 hours (the first year, I sometimes needed _12_–couldn’t believe it!) Sometimes I get away with 6 or 7, but not for long, and when I’m doing a lot of exercise (as I am now), I need at least 8 and sometimes 9. I often think that it would be wonderful to be able to get up two hours earlier, but it seems like something one really can’t push.
I love how your food is always so beautiful and well-rounded. I’m just coming off a stint of trying to go back to ‘mostly fruit’ (I shared in my last post how/why it hadn’t worked and thank goodness for my husband giving his feedback and thank goodness I could listen to him)–and have also noticed that reading about how ‘food reward’ correlates with obesity has led me to eschew all ‘rewarding’ foods most of the time. I’d love to talk with you about this whole thing sometime, trying to help others with my experience: for now, I’m thinking of instituting a challenge on my blog to make something ‘rewarding’ at least once a week.
love
Ela
Ela, I had the same experience with weight vs. sleep required. I must admit, I love the feeling of being able to sleep in.. Something I was never able to do while underweight. Despite the fact that I follow a healthy diet, I still need my 8+hrs!
Just yesterday I relinked all kinds of zucchini pastas of mine. It was amazing to me how many newish readers wrote in that zuke pasta was news to them or that they’ve never tried it. Guess I’ve been hanging out in the blogosphere too long; I assumed everyone uses raw zucchini as noodles ๐
Love the hemp-errific post!
Hemp seeds are SO versatile and unlike cashews (or almonds!) no soaking time making them so nice for blending into things.
And I also love hemp towels and pants. Uber soft stuff!
And here in San Diego, I live next to about 17 dispensaries. Hemp ‘o plenty here ๐
What a great idea to use hemp seeds in pesto! I need to give this a try.