This Vegan Pesto Recipe recipe uses hemp hearts as a replacement for pinenuts and to add a protein boost! Miso is used in place of parmesan cheese to offer that umami or savoury flavour. A simple to prepare condiment that can be easily added to Buddha bowls, used as a salad dressing, or on your favourite pasta.
Course Main Course, Side Dish Cuisine Canadian, Italian Keyword Dairy Free Pesto Recipe, Hemp Pesto Recipe, Vegan Pesto Pasta Recipe
Combine all pesto ingredients in a food processor or Vitamix and blend to combine. I puree mine for at least 30 seconds for a nice smooth consistency.
Taste and season with salt as necessary. Serve on pasta, zucchini noodles, on a quinoa Buddha Bowl, or as a sandwich spread.
Store in an airtight container in the fridge for up to a week. Cover the pesto with additional olive oil to prevent browning.
Notes
Make it soy-free: Use chickpea miso
Make it gluten-free: Make sure the miso is gluten-free - I use Shiro. Serve with gluten-free pasta or black bean noodles
Make it seasonal: Use blanched spinach or kale in place of basil in the winter
Make it into a salad dressing: Add 1/2 cup of water before blending
Nutrition
Calories: 98kcal | Carbohydrates: 2.5g | Protein: 1g | Fat: 9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 5.2g | Sodium: 160mg | Potassium: 80mg | Fiber: 1.5g | Sugar: 0.5g | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.3mg
Courtesy - Rachel Dickens