Get ready for a vibrant, healthy, and incredibly flavorful twist on classic pesto with this Basil Spinach Walnut Hemp Pesto! This easy recipe blends fresh basil, nutritious spinach, Italian parsley, crunchy walnuts, and protein-packed hemp seeds with garlic, lemon, and olive oil to create a truly delicious vegan and dairy-free pesto. I absolutely love making this Spinach Walnut Pesto, especially during spring (like right now on this beautiful May day!) when fresh herbs are abundant. It’s filled with healthy fats and greens, whips up in minutes, and is incredibly versatile – perfect as a dip, spread, or sauce!
Why You’ll Love This Spinach Walnut Pesto
- Healthy & Nutrient-Dense: Packed with greens (spinach), healthy fats (walnuts, olive oil), and protein/fiber (hemp seeds, walnuts).
- Vegan & Dairy-Free: Creates a rich, flavorful pesto without any cheese. Naturally gluten-free too!
- Quick & Easy: Comes together in about 15 minutes using a food processor.
- Vibrant Flavor & Color: Fresh herbs, garlic, and lemon create a bright, beautiful green pesto.
- Super Versatile: Use it as a dip, spread for sandwiches/toast, pasta sauce, or topping for proteins and veggies.
Ingredients for Basil Spinach Walnut Hemp Pesto
Here’s what you’ll need to blend up this healthy and vibrant pesto. The full list with measurements is in the recipe card below.
Greens & Herbs
- Baby spinach, packed (Greens)
- Basil leaves, packed (Herb)
- Italian flat leaf parsley, packed (Herb)
Nuts & Seeds
- Walnuts (Nuts)
- Hemp seeds (Seeds)
Flavor Base
- Garlic cloves (Aromatic)
- Zest of lemon (Flavoring)
- Juice of lemon (Acid)
- Salt (Seasoning)
- Pepper (Spice)
- Extra virgin olive oil (Oil)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of greens and nuts in this Spinach Walnut Pesto, but feel free to experiment:
- Different Nuts/Seeds: Use toasted almonds, pecans, pine nuts (classic!), pumpkin seeds (pepitas), or sunflower seeds instead of walnuts and/or hemp seeds.
- Different Greens: Use all spinach, all basil, or incorporate other greens like arugula or kale (you might need to blanch kale first).
- Add Nutritional Yeast: Blend in 2-3 tablespoons of nutritional yeast for a “cheesy,” savory flavor while keeping it vegan.
- Make it Spicy: Add a pinch of red pepper flakes or a small piece of jalapeño to the food processor.
- Add Avocado: Blend in half an avocado for extra creaminess (use immediately or note that it might brown faster).
How to Make Basil Spinach Walnut Hemp Pesto
Making this vibrant Spinach Walnut Pesto is incredibly simple with a food processor:
Combine and Blend
- I combine all the ingredients – the packed baby spinach, packed basil leaves, packed parsley, walnuts, hemp seeds, garlic cloves, lemon zest, lemon juice, salt, pepper, and olive oil – directly into the bowl of my food processor or a high-speed blender.
- I process or blend the mixture until it becomes thick and creamy, scraping down the sides of the bowl as necessary to ensure everything gets fully incorporated and smooth. The consistency should be spreadable but still have some texture from the nuts and seeds.
Store or Serve
- Transfer to container
- Store or Serve!
Tips and Tricks for the BEST Vegan Pesto
Here are my secrets for making this Spinach Walnut Pesto truly exceptional:
- Use Fresh Herbs: The flavor relies heavily on fresh basil, spinach, and parsley. Avoid dried herbs here. Wash and dry greens well.
- Packed Measurements: When measuring packed greens, gently but firmly press them into the measuring cup to get an accurate amount.
- Good Quality Olive Oil: Use a good extra-virgin olive oil whose flavor you enjoy, as it’s a key component.
- Adjust Consistency: If the pesto seems too thick, add another tablespoon of olive oil while blending. If too thin (unlikely with these ratios), add a few more walnuts or hemp seeds.
- Taste and Adjust: Always taste your pesto! It might need more salt, pepper, or lemon juice to perfectly balance the flavors.
How to Serve
This Basil Spinach Walnut Hemp Pesto is incredibly versatile! Serve it as:
- A Dip: Perfect with fresh vegetable sticks, crackers, pita bread, or tortilla chips.
- A Spread: Delicious on sandwiches, wraps, toast (hello, pesto avocado toast!), or crostini.
- A Pasta Sauce: Toss with your favorite pasta (add a splash of pasta water to loosen if needed). Fantastic warm or cold in pasta salads.
- A Topping: Spoon over grilled chicken, fish, shrimp, roasted vegetables, baked potatoes, or grain bowls.
- Mixed into Eggs: Stir a spoonful into scrambled eggs or omelets.
Make Ahead and Storage
This pesto is great for making ahead!
- Storage: Store the Spinach Walnut Pesto in an airtight container in the refrigerator. To prevent browning on top, pour a thin layer of olive oil over the surface before sealing the container, or press plastic wrap directly onto the surface. It will keep well for up to one week!
- Freezing: You can also freeze pesto! Spoon it into ice cube trays, freeze until solid, then transfer the pesto cubes to a freezer bag. This allows you to thaw small portions as needed. Frozen pesto lasts for several months.
FAQs about Basil Spinach Walnut Hemp Pesto
- Can I make this without walnuts?
- Yes! Substitute with toasted pine nuts (classic pesto nut), almonds, pecans, sunflower seeds, or pumpkin seeds (pepitas).
- Can I make this without hemp seeds?
- Absolutely. You can simply omit them or replace them with more walnuts or another seed like chia or flax (though chia/flax might affect texture slightly).
- Is this pesto really as good without cheese?
- Yes! The combination of walnuts, garlic, herbs, lemon, and quality olive oil creates a rich, savory, and satisfying pesto. If you miss the cheesy flavor, adding nutritional yeast (as mentioned in Variations) is a great vegan option.
Enjoy this healthy, vibrant, flavorful, and incredibly easy Basil Spinach Walnut Hemp Pesto! It’s a fantastic way to add flavor and nutrients to your meals.
Print
Basil Spinach Walnut Hemp Pesto (Vegan, Dairy-Free)
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 1x
- Category: Dip, Sauce, Pesto, Spread, Vegan, Vegetarian, Gluten-Free, Dairy-Free
- Cuisine: American, Italian-Inspired
Description
This basil spinach walnut hemp pesto is vegan and dairy-free, and it is filled with lots of healthy fats and greens! It’s a versatile and flavorful blend perfect as a spread on sandwiches, mixed into eggs or pasta, or used as a dip for veggies!
Ingredients
Scale
- 1 1/2 cups fresh baby spinach, packed
- 3 cups fresh basil leaves, packed
- 1/2 cup fresh Italian flat-leaf parsley, packed
- 1/3 cup walnuts (raw or toasted)
- 1/4 cup hemp seeds (hemp hearts)
- 3 cloves garlic
- Zest of 1/2 a lemon
- Juice of 1 lemon (about 2–3 tablespoons)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup extra virgin olive oil
Instructions
- Combine Ingredients: Place the baby spinach, basil leaves, parsley leaves, walnuts, hemp seeds, garlic cloves, lemon zest, lemon juice, salt, and pepper into the bowl of a food processor.
- Blend: Secure the lid and pulse a few times to chop the ingredients roughly. Then, with the food processor running on low speed, slowly drizzle in the olive oil through the feed tube. Continue processing until the pesto is thick and relatively smooth, scraping down the sides of the bowl as necessary. Process slightly less for a chunkier texture or longer for smoother.
- Adjust and Store: Taste the pesto and adjust salt, pepper, or lemon juice if needed. Transfer the pesto to an airtight container or jar. Store covered in the refrigerator.
Notes
- Greens: This recipe uses a mix of spinach, basil, and parsley. You can adjust the ratios or use all basil if preferred, though the spinach adds volume and nutrients without overpowering the flavor.
- Nuts/Seeds: Walnuts and hemp seeds provide healthy fats and texture. Pine nuts (traditional), pecans, or sunflower seeds (for nut-free) can be substituted. Toasting walnuts beforehand enhances their flavor.
- Consistency: If you prefer a thinner pesto, add more olive oil, 1 tablespoon at a time, while blending.
- Storage: Store pesto in an airtight container in the refrigerator for up to 1-2 weeks. To prevent browning, pour a thin layer of olive oil over the surface before sealing the container. Pesto also freezes well (e.g., in ice cube trays).
- Serving Ideas: Use as a pasta sauce, sandwich spread, pizza base, dip for vegetables or bread, or mix into scrambled eggs, grains, or roasted vegetables.