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Hemp Heart Pesto

Hemp Heart Pesto

Keyword pesto, Vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Diana Herrington


  • Blender


  • 1-3 cloves garlic chopped
  • 1/4 cup hemp hearts
  • 1/3 cup olive oil extra virgin
  • 2 cups fresh basil or spinach leaves or arugula
  • 1/3 cup nutritional yeast
  • 1/2 tsp Himalayan salt


  • Wash and dry the basil leaves.
  • Chop the garlic.
  • Put the basil, garlic, and hemp seeds into a food processor fitted with the S blade.
  • Pulse about 10 times, to help break down the basil
  • Add all of the remaining ingredients. to the blender
  • Process till smooth, adding an extra drizzle of olive oil if needed to thin the pesto
  • Taste and add more salt if needed
  • It is great served on pasta, or as a dip, on salads, pizzas, toast or whatever you would like!
  • Store in a glass container in the fridge.


Pesto is said to only last 3 – 5 days in the fridge or it can be kept frozen for up to 1 month. I find mine lasts for at least a week in the fridge.