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 made with hemp hearts! This tastes JUST like the pesto I grew up with, but made nut free! Plus, just 4 ingredients + pasta!
- 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)
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Prepare pasta according to package directions.
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While the pasta is cooking prepare the sauce.
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Wash your basil and remove leaves from stems.
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Place the leaves into your food processor with the garlic, hemp, olive oil, and salt and pepper.
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Run the food processor* to break up the leaves, stopping to scrape the sides a few times.
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Remove sauce from food processor and toss with cooked pasta. Serve!
*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!
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