• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Sauces/Dips / Basil Spinach Walnut Hemp Pesto

Basil Spinach Walnut Hemp Pesto

March 5, 2018 By Spices in My DNA 3 Comments

  • Facebook
  • Twitter
  • Pinterest1639
Jump to Recipe Print Recipe

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!

Overhead shot of a bowl of pesto with a bowl of walnuts above it, a bowl of hemp seeds, and a lemon and a bronze spoon beside it
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!

Overhead shot of a bowls of spinach, basil, walnuts, hemp seeds, and salt and pepper with a head of garlic and a halved lemon below them

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.

Close up shot of a food processor filled with basil, spinach, walnuts, garlic, and hemp seeds

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.

Close up shot of a food processor filled with pesto

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.

Overhead shot of a plate of pesto pasta with a bronze fork resting on the plate, with a bowl of pesto with a bronze spoon sticking out above it, as well as a bowl of walnuts and a squeezed lemon

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.

Close up shot of a bowl of pesto with a spoon sticking out and a blurred bowl of walnuts in the background

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!

Overhead shot of a bowl of pesto with a spoon sticking out with a bowl of walnuts above it, a bowl of hemp seeds, and a lemon
5 from 1 vote
Print

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!

Course Dip, Sauce
Cuisine Dairy Free, Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 192 kcal
Author Molly | Spices in My DNA

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

  1. 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.

Nutrition Facts
Basil Spinach Walnut Hemp Pesto
Amount Per Serving (1 of 8 servings)
Calories 192 Calories from Fat 171
% Daily Value*
Fat 19g29%
Sodium 155mg7%
Carbohydrates 3g1%
Sugar 1g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Overhead shot of a bowl of pesto with a spoon sticking out with a bowl of walnuts above it, a bowl of hemp seeds, and a lemon

Related Posts:

  • Gluten Free Margherita Pizza
    Gluten Free Margherita Pizza
  • Grilled Lemon Garlic Chicken Thighs with Whipped Feta
    Grilled Lemon Garlic Chicken Thighs with Whipped Feta
  • Fig Olive Rosemary Whole Wheat Focaccia
    Fig Olive Rosemary Whole Wheat Focaccia

Filed Under: Sauces/Dips Tagged With: dairy free, dip, easy, gluten free, healthy, pasta, pesto, sauce, vegan

Previous Post: « Chili Garlic Sesame Glazed Pork Meatballs with Napa Cabbage Sauté
Next Post: How to Save at Sprouts + Arugula Pesto Pasta with Balsamic Roasted Beets! »

Reader Interactions

Comments

  1. Georgie | The Home Cook's Kitchen

    March 5, 2018 at 9:56 pm

    5 stars
    yum! this looks so tasty! i’m obsessed with homemade pesto! addition of the hemp seeds woulld be great too!

    Reply
    • Spices in My DNA

      March 6, 2018 at 10:50 am

      Thanks so much Georgie! Can’t beat homemade pesto 🙂

      Reply
  2. Albert Bevia

    March 6, 2018 at 9:13 am

    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 🙂

    Reply

Leave a Reply Cancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Warm Artichoke Bruschetta
  • Favorite Kale Salad
  • Blueberry Buckle Coffee Cake
  • Burrata Toast with Caramelized Peaches
  • Lemon Artichoke Hummus

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...