Hemp Seed Basil Pesto + Simple Guide to Making Pesto Print

Hemp Seed Basil Pesto

Vegan pesto made with basil, hemp seeds, olive oil and nutritional yeast. This condiment is so easy to make and versatile. Add to pasta, spread on toast, drizzle over veggies.

Makes 1 cup


  • 1 cup (60g) fresh basil, tightly packed
  • 2 tablespoons hemp seeds
  • 1 1/2 tablespoons nutritional yeast (optional)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic
  • 1/4 teaspoon salt
  • pepper, to taste
  • 2 tablespoons olive oil
  • 36 tablespoons filtered water


Option 1(recommended): Place garlic a food processor or blender and pulse until roughly chopped. Then add the basil and pulse until roughly chopped. Add the hemp seeds, olive oil garlic, lemon juice, salt and pepper and pulse into a rough paste. Add the water 1 tablespoon at a time until you reach your desired consistency. As you pulse you may have to scrape down the sides of the food processor or blender.

Option 2: Place everything in the food processor or blender and pulse till a thick paste forms.

Store in an airtight container in the fridge for a week for in the freezer for 3-6 months.


This works best in a mini food processor. Double the recipe to a larger food processor. For a pesto with the classic umami (cheesy) taste, add 2-3 tbsp of nutritional yeast or hard cheese. You may need to add slightly more oil/water to reach desired consistency.