Seattle can mostly be divided into two seasons—sunny and rainy. We get some traditional spring and fall days, but most of the year it is either bright, abundant sunshine, or a never ending stream of grey drizzle. This year our sunny season seems to be stretching further into the fall than normal. The temps are reaching the 70s during the daytime and it is just beautiful. So while I am anxiously awaiting being able to pull out my sweaters and boots, I am also relishing the warmth, and cooking up some summery dinners.
Tonight’s dinner is a spin on my mom’s classic 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 spinach and peas, artichokes, and macadamia nuts and garlic scapes. I love them all, but I missed my mom’s. This summer I went back to basics and replicated her recipe.
Of course, with Jonathan’s allergies pine nuts are a no go. So I use protein rich hemp seeds and they work perfectly! 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!
Give this a try while the weather is still warm and sunny! I love to see what you make, so take a picture, follow me on Instagram, and tag your picture with #frieddandelions!
Serves 6
Classic basil pesto made with hemp hearts! This tastes JUST like the pesto I grew up with, but made nut free! Plus, just 4 ingredients + pasta!
5 minPrep Time
20 minCook Time
25 minTotal Time
Save Recipe
Ingredients
- 2 ounces basil
- 1 clove garlic
- 1/4 c hemp hearts
- 1/3 c olive oil
- scant 1/2 t salt
- fresh black pepper
- 1 pound of pasta (pasta pictured is Jovial's gluten free rice pasta)
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.
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 🙂