The Ultimate Vegan Pesto Recipe with Hemp

This pesto 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

• Prep Time 10 minutes
• Total Time 10 minutes
• Servings 4
• Calories 98kcal
• Author Rachel @ The Conscious Dietitian
• Equipment
• Food Processor
• Ingredients
• 1 cup fresh basil leaves packed
• 1 tbsp white miso
• 2 tbsp hemp seeds
• 1 tbsp apple cider vinegar unpasteurized
• 2 tbsp olive oil extra virgin
• 1 clove garlic roughly chopped
• Pinch sea salt

Instructions
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