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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

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.