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nuts & seeds plant-based pesto

  • Yield: 10 servings 1x


  • 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


  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