Hemp Pesto Recipe

An otherwise traditional pesto recipe gains nutty flavor and incredible health benefits from the addition of toasted hemp seeds.

From "Super Seeds"
January 2015

  • Hemp seeds
    Toasted hemp seeds are a flavorful addition to this hemp pesto recipe, based on traditional basil pesto.
    Photo by Fotolia/Brent Hofacker
  • Super Seeds
    In "Super Seeds," Kim Lutz explores the astonishing nutrient profiles and benefits of super seeds, then covers everything you need to know about basic super seed recipes and the simple tools you'll need to use super seeds in various forms.
    Cover courtesy Sterling Publishing Co.
  • Hemp seeds
  • Super Seeds

Total Hands-On Time: 5 min

Preparation Time: 3 min

Cook Time: 2 min

Yield: 1 cup

Kim Lutz begins Super Seeds (Sterling Publishing Co., 2014) by exploring the astonishing nutrient profiles and health benefits of super seeds, from providing vitamins and minerals to delivering protein and fiber. After covering everything you need to know about basic super seed recipes and the tools you'll need to use super seeds in various forms, Lutz offers 75 mouthwatering recipes perfect for vegan, vegetarian and gluten-free diets. The following recipe is from Chapter 2, "Basic Super Seed Recipes and Preparations."

Hemp's nutty texture and delicate flavor make it an ideal addition to various pestos, including this variation on classic basil pesto.

Hemp Pesto Recipe


• 1/2 cup hemp seeds
• 4 cups basil leaves
• 1/2 cup olive oil
• 4 shallot cloves, minced
• 1 teaspoon salt
• Freshly ground black pepper


1. In a dry skillet over medium heat, toast hemp seeds for 1 to 2 minutes, until seeds are fragrant.

2. Puree all ingredients in a food processor or blender.

3. Store in a sealed container in the refrigerator for up to 3 days.

More from Super Seeds:

Super Seeds with Super Health Benefits

Reprinted with permission from Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Quinoa, Flax, Hemp & Amaranth © 2014 by Kim Lutz, Sterling Publishing Co. Photography by Bill Milne.

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