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white bowl with homemade pesto and spoon
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Vegan Hemp Seed Pesto

This homemade vegan hemp seed pesto is nutrient-dense and can be whipped up in just minutes! Recipe is nut, dairy, and gluten-free.
Course sauce
Cuisine Italian, Mediterranean
Keyword basil, garlic, hemp seeds, nutritional yeast, olive oil
Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Servings 4 servings

Ingredients

Instructions

  • Wash and dry basil leaves.
  • Add all ingredients to a mini food processor or high-speed blender. Mix until well-combined, adjusting salt and pepper to taste. If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.
  • Store in a glass container in fridge. Use on pastas, grain bowls, salads, pizzas, toasts, and more!

Notes

*Homemade pesto can be kept in an airtight container in the fridge for 4-5 days. To further extend the shelf-life of pesto, you can freeze it for up to 4 months. Pesto can be frozen in airtight containers or heavy-duty freezer bags.
*Recipe modifiations:
  • Hemp seeds can be swapped with any nut or seed. E.g. pumpkin seeds, pistachios, walnuts, or almonds.
  • Basil can be swapped with another leafy green, such as spinach, kale, or arugula. You can even do a mixture of different greens if you'd like!