Hemp Seed Pesto
Prep time
Total time
This is a sample recipe from the book, I Am Grateful: Recipes & Lifestyle of Cafe Gratitude.
Recipe type: Appetiser
Cuisine: Italian
Serves: 1½ to 2 cups
  • 3 bunches basil, stems removed
  • ¾ cup olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon lemon juice
  • ¾ teaspoon sea salt
  • 1 cup shelled hemp seeds
  1. Put the basil, olive oil, garlic, lemon juice, and sea salt in the bowl of a food processor fitted with the S blade. Pulse and scrape down sides of bowl until all the ingredients have reached a pretty smooth texture.
  2. With the motor running, add the hemp seeds. Process until smooth, or leave it a little chunky if desired.
  3. Store leftovers in an in an airtight container in the refrigerator for up to 3 days.
Almond Butter Pesto Option: If you don't have hemp seeds handy, you can substitute ¼ cup raw almond butter for the hemp seeds.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-hemp-seed-pesto