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.
With the motor running, add the hemp seeds. Process until smooth, or leave it a little chunky if desired.
Store leftovers in an in an airtight container in the refrigerator for up to 3 days.
Notes
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