Classic vegan pesto made with hemp hearts! This tastes JUST like the pesto I grew up with, but now made nut free! Plus, it’s just 4 ingredients + pasta!
This post was originally published in September 2015
Springtime dinners
Spring is around the corner in Seattle! Just two weeks ago we had a wild day of snow and ice, and now we are consistently in the 50s with abundant sunshine! I know 50s doesn’t sound that warm, but in Seattle the moment the sun comes out we move into full on spring/summer mode! Kids wear shorts, people drive with the windows down, and everyone is in a happier mood! And when the temps climb, even a little bit, I start turning to warm weather recipes! Just this week I’ve made my Lentil Salad, a variation of my Balsamic Bean Salad, and my Citrus Explosion Green Smoothie.
Classic Vegan Pesto
Tonight’s dinner is a Classic Vegan Pesto. Pesto was a summertime staple when I was growing up—it seems like my mom made it once a week! I’ve made lots of pestos of my own, but I always doctored them up with tofu feta, artichokes, and macadamia nuts and garlic scapes. I love them all, but I missed my mom’s, so I’ve gone back to basics and replicated her recipe.
Of course, with Jonathan’s allergies traditional pine nuts are a no go. Instead I use protein rich hemp seeds to create a nut free pesto, and they’re perfect! A clove of fresh garlic and a hefty pinch of salt give this just the right kick, and the olive oil gives it a nice richness so you’ll never miss the parmesan. And with just 4 ingredients, salt & pepper, and pasta, it couldn’t be easier!
Look how easy it is to make Classic Vegan Pesto!
Give this a try now that the weather is warm and sunny—it’s sure to be a hit! Be sure to take a picture, and share it on social media! Give me a tag so that I can see! {#frieddandelions // @frieddandelions}
Classic Vegan Pesto
Ingredients
- 4 ounces basil
- 1 clove garlic
- 1/4 cup hemp hearts
- 1/3 cup olive oil
- 1/2 teaspoon salt
- fresh black pepper (to taste)
- 1 pound of pasta (my favorite is capellini)
Instructions
- Prepare pasta according to package directions.
- While the pasta is cooking prepare the sauce.
- Wash your basil and remove leaves from stems.
- Place the leaves into your food processor with the garlic, hemp, olive oil, and salt and pepper.
- Run the food processor* to break up the leaves, stopping to scrape the sides a few times.
- Remove sauce from food processor and toss with cooked pasta. Serve!
Notes
This has become a staple in my house. I make it every few weeks. It’s soooo refreshing and mixed with spaghetti squash, I get to remove the pasta guilt!
Thank you April!!! I’m so glad my pesto is such a hit with your family!!! And topping spaghetti squash with it is a great idea!!!
Great photos! Always good to have vegan versions of those classic recipes we all love. I’ll be making this soon!
Thank you! Yes, I am slowly making my way through family recipes and giving them makeovers! My mom gave me an album of family recipes when I got married…but they’re not quite vegan! But they will be!!!
This sounds delicious! Eating pesto definitely extends summer for me too. We have a local grower who even sells it in January, because he/she grows it in a greenhouse. I always feel like I should send him/her flowers or something for making it available year ’round!
I know, I adore basil! We are spoiled that we can find it in grocery stores year round, but it’s definitely best from the farmer’s market in summer!
I love pesto! Using hemp seeds is so perfect.
I LOVE pesto! I love that you make this version with hemp hearts.
They are my fave, and a perfect stand in for the nuts (we are nut free because of Jonathan’s allergies). I LOVE pesto too! My mom used to make it all of the time when I was a kid and this one tastes just like hers!
Love love love that there are hemp hearts in your recipe. Definitely making!
Thanks! My little one is allergic to peanuts and tree nuts so I had to think outside of the box. I’m pretty smitten with hemp hearts 🙂