Classic Vegan Pesto

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}

Print Recipe

5 from 1 vote

Classic Vegan Pesto

Classic vegan pesto made with hemp hearts! This tastes JUST like the pesto I grew up with, but made nut free! Plus, just 4 ingredients + pasta!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Pasta

Author: Sarah De la Cruz

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

*I prefer to use my food processor for pesto. You could use your blender, but I find that the sauce gets broken down too much this way. I like to have small pieces of basil rather than a perfectly blended sauce.

Optional: garnish with vegan parmesan.  I like Violife brand!