Creamy Hemp Seed Pesto

Pesto is a beloved classic in kitchens around the world, traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. This version offers a nourishing twist, hemp seeds replace the pine nuts, adding a creamy texture, a mild nuttiness, and a nutritional boost.

Rich in plant-based protein and omega-3 fatty acids, hemp seeds make this pesto an excellent choice for vegans, vegetarians, or anyone looking to explore a wholesome alternative.

Whether you’re tossing it with pasta, spreading it on toast, or using it as a dip or dressing, this hemp seed pesto is a versatile addition to any meal. It’s also completely dairy-free, making it suitable for those with dietary restrictions.

Why You’ll Love This Recipe

• Dairy-free but still deliciously creamy
• High in plant-based protein and healthy fats
• Quick to prepare with no cooking required
• Made with clean, whole ingredients

Ingredients

To make this hemp seed pesto, you’ll need just a handful of simple, fresh ingredients:

• 2 cups fresh basil leaves (packed)
• 1–2 garlic cloves, chopped (adjust to your preference)
• ¼ cup hemp seeds
• 3 tablespoons nutritional yeast (for a cheesy flavour without the cheese)
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 2 tablespoons fresh lemon juice
• ¼ cup olive oil (adjust depending on desired consistency)

Optional additions:
For extra richness, add 2 tablespoons of toasted walnuts or sunflower seeds. If you prefer a chunkier pesto, blend it for less time.

Instructions

Blend dry ingredients

In a food processor, add the basil leaves, garlic, hemp seeds, nutritional yeast, salt, and pepper. Pulse a few times until the mixture is coarsely chopped.

Add wet ingredients

With the processor running, slowly drizzle in the lemon juice and olive oil. Continue to process until the pesto reaches your desired consistency, smooth or slightly textured.

Taste and adjust

Give it a taste and adjust the seasoning if needed. If you prefer a thinner pesto, add 1–2 tablespoons of water or a bit more olive oil.

Storage Tips

Homemade pesto is best when fresh, but it stores well too. Here’s how to keep it vibrant and flavourful:

• In the fridge: Store in an airtight container for up to 1 week. Pour a thin layer of olive oil over the top before sealing to prevent browning.
• In the freezer: Spoon pesto into ice cube trays, freeze until solid, then transfer cubes to a freezer-safe bag or container. They’ll keep for up to 3 months and are perfect for single servings.

Delicious Ways to Use Hemp Seed Pesto

Hemp seed pesto is incredibly versatile. Here are a few ideas to inspire your next meal:

• Toss with pasta or spiralised courgettes for a light, nutritious main
• Spread on sandwiches, wraps, or crusty toast
• Use as a topping for roasted vegetables, baked potatoes, or grain bowls
• Swirl into soups for added flavour and creaminess
• Stir into vinaigrettes or creamy salad dressings for a fresh herbaceous note

Final Thoughts

This hemp seed pesto is more than just a plant-based alternative to the traditional recipe, it’s a flavourful, nutrient-dense sauce that complements a wide range of dishes. With no dairy, no pine nuts, and no cooking required, it’s as convenient as it is healthy.

Give it a try the next time you need a quick sauce or spread. It might just become a staple in your kitchen.

Tip: If you’re serving this at a gathering or meal prep for the week, make a double batch, you’ll be glad to have extra on hand.

Print Recipe

Hemp Seed Pesto

A twist on classic pesto! Hemp seeds replace pine nuts for a creamy, earthy flavor with extra protein and omega-3s. Perfect for pasta, toast, or as a dip.

Prep Time5 minutes mins

Total Time5 minutes mins

Keyword: hemp seed pesto

Servings: 1

Ingredients

• 2 cups fresh basil leaves packed
• 1-2 garlic cloves chopped (adjust to taste)
• ¼ cup hemp seeds
• 3 tbsp nutritional yeast for cheesy flavor
• ½ tsp fine salt
• Black pepper to taste
• 2 tbsp lemon juice fresh
• ¼ cup olive oil adjust for consistency

Instructions

• Blend dry ingredients: In a food processor, pulse basil, garlic, hemp seeds, nutritional yeast, salt, and pepper until roughly chopped.
• Add wet ingredients: With the processor running, drizzle in lemon juice and olive oil until smooth.
• Adjust: Taste and add more salt, lemon, or oil if needed. For thinner pesto, add 1-2 tbsp water or extra oil.