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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!

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nuts & seeds plant-based pesto

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  • Yield: 10 servings 1x


Units Scale
  • 1.5 ounces fresh basil leaves (about 2 cups)
  • 1/4 cup pine nuts, pan-toasted
  • 1/4 cup shelled, roasted, unsalted pistachios
  • 1/4 cup shelled hemp seeds
  • 2 large garlic cloves
  • Juice of 1 small lemon* (2 tablespoons)
  • 2 teaspoons nutritional yeast flakes
  • 3/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon smoked paprika
  • 1/2 cup extra-virgin olive oil


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


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.


  • Serving Size: 2 tablespoons

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