📝 About This Recipe
This vibrant pesto reimagines the classic Genovese sauce by swapping traditional pine nuts for protein-rich hemp hearts, resulting in a creamy, earthier profile that is entirely nut-free. Infused with cold-pressed olive oil, zesty lemon, and a hint of nutritional yeast, it delivers a punch of Omega-3s and essential amino acids without sacrificing that signature herbaceous aroma. Whether tossed with pasta or used as a gourmet spread, this green gold is a testament to how ancient seeds can elevate modern plant-based cooking.
🥗 Ingredients
The Green Base
- 3 cups Fresh Sweet Basil (tightly packed, stems removed)
- 1 cup Baby Spinach (for color stability and extra nutrients)
The Protein & Body
- 3/4 cup Hulled Hemp Seeds (Hemp Hearts) (raw and unsalted)
- 3 pieces Garlic Cloves (fresh, germ removed for milder flavor)
- 3 tablespoons Nutritional Yeast (provides a savory, cheesy depth)
Emulsion & Seasoning
- 1/2 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Red Chili Flakes (optional for a subtle kick)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by thoroughly washing your fresh basil and spinach in cold water. Spin them dry or pat them gently with a kitchen towel; excess water will make the pesto runny.
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2
In a small, dry skillet over low heat, lightly toast the hemp hearts for 2-3 minutes. Shake the pan constantly until they smell slightly nutty. This step is optional but deepens the flavor significantly.
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3
Place the garlic cloves and the toasted hemp hearts into the bowl of a food processor. Pulse 5-7 times until they are finely minced and resemble a coarse meal.
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4
Add the nutritional yeast, sea salt, black pepper, and red chili flakes to the processor. Pulse again for 2 seconds to incorporate the seasonings.
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5
Add the packed basil leaves and baby spinach to the processor. Do not pack them too tightly into the machine; let them sit loosely over the hemp mixture.
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6
Pour the fresh lemon juice and lemon zest over the greens. The acidity helps prevent the basil from oxidizing and turning brown.
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7
Pulse the mixture in short bursts. You want to break down the greens into small flecks without turning them into a complete liquid puree.
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8
Stop and scrape down the sides of the bowl with a rubber spatula to ensure every leaf is processed evenly.
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9
With the motor running on a low setting, slowly drizzle the extra virgin olive oil through the feed tube in a steady stream. This creates a beautiful emulsion.
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10
Once the oil is incorporated, check the consistency. If it is too thick for your liking, add another tablespoon of olive oil or a teaspoon of water.
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11
Taste the pesto. Add an extra pinch of salt or a squeeze of lemon if needed to brighten the flavors.
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12
Transfer the pesto to a clean glass jar. If not using immediately, pour a thin layer of olive oil over the top to seal out air and maintain the bright green color.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are wilted, the pesto will lack that characteristic punch. To keep the pesto bright green, avoid over-processing, as the heat from the blades can 'cook' the basil. If you prefer a more traditional texture, you can substitute half the nutritional yeast with freshly grated Vegan Parmesan or Pecorino Romano. Store in the refrigerator for up to 5 days, or freeze in ice cube trays for easy portioning in the future. For a nut-free variation that is even creamier, add half a ripe avocado during the final pulsing stage.
🍽️ Serving Suggestions
Toss with al dente gluten-free fusilli or traditional linguine, adding a splash of pasta water to create a silky sauce. Spread generously over toasted sourdough and top with heirloom tomato slices and a drizzle of balsamic glaze. Use as a high-protein dip for a crudité platter featuring snap peas, radishes, and rainbow carrots. Dollop over roasted root vegetables or grilled portobello mushrooms for an instant flavor upgrade. Pair with a crisp, dry white wine like a Sauvignon Blanc or a sparkling lemon-infused mineral water.