Pesto. Just the word conjures images of vibrant green sauce, slicked over pasta, bursting with the fragrance of fresh basil and garlic. Traditionally, pine nuts give pesto its characteristic richness and body. But what if I told you there’s an equally delicious, often more affordable, and incredibly versatile alternative? Enter hemp seeds. Making pesto with shelled hemp seeds, sometimes called hemp hearts, is surprisingly easy and yields a sauce that’s creamy, nutty, and packed with goodness.
Forget any preconceived notions you might have; we’re talking about culinary hemp seeds here, the kind you find in the health food aisle, not the stuff associated with textiles or anything else. These little seeds are nutritional powerhouses, but beyond that, they bring a wonderful texture and a mild, nutty flavour profile – somewhat like a cross between a pine nut and a sunflower seed – that beautifully complements the traditional pesto ingredients.
Why Swap Pine Nuts for Hemp Seeds?
Pine nuts are lovely, there’s no denying it. But they can also be eye-wateringly expensive and sometimes hard to find. Hemp seeds, on the other hand, are increasingly available in most supermarkets and health food stores, often at a much more palatable price point. This makes homemade pesto a more accessible treat.
Texture and Taste: Hemp seeds blend into an incredibly smooth and creamy consistency, arguably even creamier than pine nuts, without needing an excessive amount of oil. Their flavour is nutty but subtle enough not to overpower the basil and garlic. It’s a gentler nuttiness that works beautifully.
Dietary Considerations: For those with tree nut allergies, hemp seeds offer a fantastic nut-free pesto alternative (though always check sourcing if allergies are severe). They are also celebrated for their protein content and healthy fats, adding a little extra wholesome goodness to your meal without venturing into specific health claims.
Ease of Use: Shelled hemp seeds require no toasting (though you can lightly toast them for a deeper flavour if you wish) and blend effortlessly. They break down quickly, making the pesto-making process even faster.
Gather Your Ingredients
Making hemp seed pesto is wonderfully simple. You likely have many of these ingredients on hand already. Here’s what you’ll need:
- Fresh Basil: About 2 packed cups. Look for vibrant green leaves with a strong, fresh aroma. Avoid wilted or browning leaves. Wash and dry it thoroughly – excess water makes pesto sloppy.
- Shelled Hemp Seeds (Hemp Hearts): 1/2 cup. These are readily available in most supermarkets now.
- Garlic: 2-4 cloves, depending on your love for garlic! Start with two and add more if you like it pungent. Peel them first.
- Parmesan Cheese: 1/2 cup, freshly grated. The real stuff makes a difference! For a vegan option, use a good quality nutritional yeast (start with 1/4 cup and adjust to taste) or a vegan parmesan alternative.
- Extra Virgin Olive Oil: 1/2 cup, plus potentially a bit more to reach your desired consistency. Choose a good quality oil with a flavour you enjoy, as it’s prominent in pesto.
- Lemon Juice: 1-2 tablespoons, freshly squeezed. This brightens the flavours and helps keep the pesto green.
- Salt: 1/2 teaspoon, or to taste. Remember Parmesan is salty, so taste before adding too much.
- Black Pepper: 1/4 teaspoon, or to taste. Freshly ground is always best.
Essential Equipment
You don’t need fancy gadgets, but a food processor is definitely your best friend for making pesto quickly and efficiently. A powerful blender can also work, though you might need to scrape down the sides more often.
- Food Processor or High-Speed Blender
- Spatula (for scraping down the sides)
- Measuring Cups and Spoons
- Knife and Cutting Board (for garlic, potentially)
Let’s Make Hemp Seed Pesto: Step-by-Step
Ready to transform those simple ingredients into a flavour-packed sauce? Here’s how:
- Combine the Solids: Add the fresh basil leaves, peeled garlic cloves, and shelled hemp seeds to the bowl of your food processor.
- Initial Pulse: Secure the lid and pulse the mixture 10-15 times, until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl with your spatula if needed.
- Add the Cheese (or Nutritional Yeast): Add the grated Parmesan cheese (or nutritional yeast for a vegan version). Pulse a few more times just to incorporate it.
- Stream in the Oil: Turn the food processor on to a low speed. While it’s running, slowly pour the extra virgin olive oil through the feed tube. Continue processing until the pesto is smooth and emulsified. This gradual addition helps create a creamy, stable sauce.
- Add Flavour Enhancers: Stop the processor. Add the fresh lemon juice, salt, and black pepper.
- Final Blend: Process again briefly until everything is well combined and the pesto reaches your desired consistency. Some like it perfectly smooth, others prefer a little texture.
- Taste and Adjust: This is crucial! Dip a clean spoon (or a piece of bread!) in and taste. Does it need more salt? More lemon brightness? A bit more garlic kick (you could add another clove if desired)? Adjust the seasonings until it tastes perfect to you. If it seems too thick, you can blend in another tablespoon or two of olive oil.
Keep it Fresh! Homemade pesto is best enjoyed fresh but stores well for a short time. To prevent the vibrant green from browning due to oxidation, always store leftover pesto in an airtight container. Gently press plastic wrap directly onto the surface of the pesto before sealing the container, or pour a thin layer of olive oil over the top to create a barrier against the air.
Tips for Pesto Perfection
- Freshness is Key: Use the freshest basil you can find. The quality of your basil directly impacts the final flavour. Similarly, fresh garlic and good quality olive oil make a noticeable difference.
- Dry Your Basil Well: After washing, ensure your basil leaves are thoroughly dried. A salad spinner works wonders, or gently pat them dry with paper towels. Excess water can make your pesto watery and dull its flavour.
- To Toast or Not to Toast: While not necessary, lightly toasting the hemp seeds in a dry skillet over medium-low heat for a few minutes (until fragrant) can deepen their nutty flavour. Let them cool completely before adding to the food processor.
- Consistency Control: Pesto thickness is a personal preference. If yours is too thick, blend in more olive oil, one tablespoon at a time. If it accidentally gets too thin, you can try blending in a few more hemp seeds or a bit more Parmesan.
- Don’t Over-Process: Especially once the oil is added, avoid processing for too long at high speed. Over-processing can generate heat, which can slightly cook the basil and dull its fresh flavour and colour.
Easy Variations to Try
Once you’ve mastered the basic hemp seed pesto, feel free to experiment!
- Go Green: Swap out half the basil for baby spinach, kale (remove tough stems), arugula (for a peppery kick), or even parsley or cilantro.
- Spice it Up: Add a pinch of red pepper flakes along with the salt and pepper for a little heat.
- Citrus Swap: Try lime juice instead of lemon for a slightly different tang. A little lemon zest added with the juice can also boost the citrus notes.
- Mix the Seeds/Nuts: You could do half hemp seeds and half sunflower seeds or even walnuts if you don’t have tree nut allergies and want a different flavour profile.
How to Use Your Delicious Hemp Seed Pesto
The possibilities are nearly endless! Beyond the classic pasta pairing, try using your homemade pesto:
- Sandwich Spread: Elevate your sandwiches and wraps. It’s amazing with roasted vegetables, chicken, or mozzarella.
- Dip: Serve it as a dip with crusty bread, crackers, or fresh vegetable sticks.
- Pizza Base: Use it instead of or alongside tomato sauce on homemade pizza.
- Salad Dressing: Whisk it with a little extra olive oil and lemon juice for a vibrant salad dressing.
- With Proteins: Dollop it over grilled chicken, fish, or steak.
- Roasted Vegetables: Toss potatoes, carrots, broccoli, or zucchini with pesto before or after roasting.
- Grain Bowls: Stir a spoonful into quinoa, farro, or rice bowls for an instant flavour boost.
- Soups: Swirl a little into minestrone or vegetable soup just before serving.
Storing Your Homemade Pesto
As mentioned in the warning block, proper storage is key to keeping your pesto fresh and green. Store it in an airtight container in the refrigerator. Pouring a thin layer of olive oil over the surface before sealing helps prevent oxidation and browning.
Stored this way, your hemp seed pesto should last for about 4-5 days in the fridge.
Freezing Pesto: For longer storage, pesto freezes beautifully! Spoon it into ice cube trays. Once frozen solid, transfer the pesto cubes to a freezer-safe bag or container. This allows you to thaw just the amount you need. Frozen pesto is best used within 3-4 months for optimal flavour. Thaw in the refrigerator or gently on the countertop. Note that the texture might be slightly looser after thawing, but the flavour will still be great.
A Creamy, Dreamy, Easy Alternative
Making hemp seed pesto is a simple way to create a delicious, versatile sauce that caters to various dietary needs and budgets without compromising on flavour or texture. It’s creamy, nutty, vibrant, and comes together in minutes. Give this recipe a try – you might just find it becomes your new go-to pesto!
