Want to pump up the protein factor in pesto? Make it with hemp seeds instead of pine nuts. Add a dreamy cashew cream to it, toss it with some grape tomatoes and mix in some pasta. This is also great on a roasted veggie panini or sandwich.

Creamy Hemp Pesto [Vegan]

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Ingredients

For the Cashew Cream:

  • 1 cup cashews
  • 3/4 cup water

For the Pesto:

  • 2 cups fresh basil, packed
  • 1/3 cup hemp seeds
  • 2 garlic cloves
  • 2/3 cup extra virgin olive oil
  • zest of 1 lemon
  • pinch of salt and pepper
  • 1/2 cup cashew cream

Preparation

To Make the Cashew Cream:

  1. Blend cashews and water in a high speed blender. I used a Vita-Mix which will help get it ultra smooth.

To Make the Pesto:

  1. In a food processor, blend basil, garlic, lemon zest, salt, pepper, and hemp seeds until coarsely blended and then drizzle in olive oil while processing until smooth.
  2. Stir in cashew cream.
  3. Spiralize a raw zucchini into pasta, or cook brown rice pasta according to package directions. Top with creamy hemp seed pesto and grape tomatoes, and garnish with fresh basil.


About The Author

Koko Brill

See My Recipes

Wholesome snacks and meals for the win!

Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.

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