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.
Servings 4 servings
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!
*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.
- 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!