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nuts & seeds plant-based pesto

by Jackie Newgent  |  August 14, 2020  |  2 Comments

There’s no such thing as too much basil because … pesto! More specifically, this nuts & seeds plant-based pesto! While I always feel strangely guilty about pulling off so many basil leaves from my plants, leaving them rather naked, I never feel guilty when diving into a dollop (or four!) of freshly prepared pesto. I make it sooo many different ways—and make it really, really, really often in the summer, if you didn’t already know that about me! But, this 100% plant-based pesto is definitely one of my newest favorite versions. Enjoy it on anything … or just plain pasta!

What’s that in the photo above, you ask? It’s casarecce pasta tossed lightly with this pesto and tossed not-so-lightly with pan-charred green veggies (I used broccoli, broccolini, zucchini, and snap peas). It’s then sprinkled with shelled hemp seeds, crushed red pepper flakes, and some small basil leaves. Yum it was!

Print
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nuts & seeds plant-based pesto

  • Yield: 10 servings 1x

Ingredients

Scale
  • 1.5 ounces fresh basil leaves (about 2 cups)
  • ¼ cup pine nuts, pan-toasted
  • ¼ cup shelled, roasted, unsalted pistachios
  • ¼ cup shelled hemp seeds
  • 2 large garlic cloves
  • Juice of 1 small lemon* (2 tablespoons)
  • 2 teaspoons nutritional yeast flakes
  • ¾ teaspoon sea salt, or to taste
  • 1/8 teaspoon smoked paprika
  • ½ cup extra-virgin olive oil

Instructions

  1. Add all ingredients to a blender and puree.
  2. Adjust seasonings.
  3. That’s it!

Notes

Per serving: 160 calories, 16g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 2g total carbohydrates, 1g dietary fiber, 1g total sugars includes 0g added sugars, 3g protein

*For a lemony twist, grate the peel before juicing the lemon and add desired amount of the zest to taste.


Nutrition

  • Serving Size: 2 tablespoons

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