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.