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 great spread on sandwiches, mixed into eggs, or to be used as a dip for veggies!
I’ve been on such a pesto kick lately! I mean, I always love it, but I’ve been adding it to everything! And I have two more pesto recipes coming this month. I guess it’s good, right? March/St. Patty’s Day means lots of green!
I always add parm to my pesto, because it’s my favorite cheese, and usually pesto isn’t complete without it! This one however, is SO delicious without it and it’s dairy free for all of you who have dairy intolerances and/or are vegan!
Even for someone like me who doesn’t have any issues with dairy, I LOVE this pesto and it’s so great to switch it up from time to time! It’s so flavorful I could eat it with a spoon. And there’s no cheese! Crazy.
AND you get an extra dose of greens in, because this pesto is loaded with spinach. You can’t even taste it and it makes it extra green and pretty! Because I’m all about pretty food.
Keeping with the superfood theme, I also added healthy fats in the form of hemp seeds, walnuts, and olive oil of course. The hemp seeds add the perfect amount of nuttiness and the walnuts make it super creamy.
I mean, just look how creamy and beautiful.
This stuff is amazing on eggs, sandwiches, and even as a dip for veggies! And pasta. Duh.
Like this! Nothing will ever be quite as satisfying as a big plate of pasta for me. It’s the food I grew up on, and it will always hold a special place in my heart (and my belly).
When I say grew up on it, I mean I ate it every day, sometimes twice a day. No joke. My after school snack would almost always be a bowl of pasta. I don’t know how I wasn’t in a 24/7 carb coma.
Cannot get enough of this stuff. I forgot to mention. It’s really great as a dressing for salad if you take a spoonful of it and add a few squeezes of lemon and/or vinegar. It’s SO flavorful and amazing.
I love it on zoodles as well!
It also freezes really well too, and it’ll keep in the fridge for up to two weeks!
Basil Spinach Walnut Hemp Pesto
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 great spread on sandwiches, mixed into eggs, or to be used as a dip for veggies!
Ingredients
- 1 1/2 cups baby spinach, packed
- 3 cups basil leaves, packed
- 1/2 cup Italian flat leaf parsley, packed
- 1/3 cup walnuts
- 1/4 cup hemp seeds
- 3 cloves garlic
- zest of 1/2 a lemon
- juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
Instructions
Combine all ingredients in a food processor and blend until thick and creamy, scraping down the sides as necessary. Keep in the fridge in a sealed container for up to two weeks!
Recipe Notes
*This pesto will keep in the fridge in a sealed container for up to two weeks, and in the freezer for up to two months.
*I love using this pesto as a spread for sandwiches, toast, mixed into eggs, as a dip for veggies, or on pasta! The possibilities are endless.
yum! this looks so tasty! i’m obsessed with homemade pesto! addition of the hemp seeds woulld be great too!
Thanks so much Georgie! Can’t beat homemade pesto 🙂
I am a sucker for homemade pesto, this version looks so good, I have never worked with hemp seeds before, this recipe gives me a good reason to try it, thanks for the recipe 🙂