This fresh Basil Pesto recipe is brimming with bright and savory peppery basil goodness! A brilliant condiment that compliments so many dishes. It is easy to make, freezes beautifully, and is perfectly delicious! Vegan adaptable and nut-free adaptable!
You are not a drop in the ocean. You are the entire ocean, in a drop.
RUMI
This Basil Pesto recipe is made with hemp seeds! Shelled hemp hearts give a perfect richness to pesto. We tweaked the traditional recipe that uses pine nuts for my nut-free friends and I liked it so much, it has become my go-to pesto recipe. The flavor is mild and buttery. A touch of lemon is added giving a balance to the overall rich and salty flavors. And of course you can certainly use you favorite nuts in place of the hemp seeds!
This brilliant combination of ingredients is popular for so many reasons. Not only does it add amazing pizazz to pasta, salmon, chicken, potatoes, grilled veggies (and so much more), it is easy to make and it also freezes beautifully. Love pesto as much as we do? Try Cilantro Pesto, Arugula Pesto with Almonds, and Spring Pea Pesto!
Table of Contents
Ingredients in Basil Pesto
BASIL PESTO Ingredient Notes
- Fresh Basil– pure basil pesto is my favorite but when I don’t have quite enough basil for a batch, a handful of spinach, cilantro, mint, arugula or parsley is pretty delicious.
- Extra Virgin Olive Oil– good quality will make the best pesto.
- Garlic Cloves– this pungent spice is a must!
- Parmesan or Pecorino cheese– grating your own makes a much fresher pesto! If you want to get creative use a different cheese such as dry gouda or even sharp cheddar- softer cheeses will create a different texture.
- Seeds– instead of nuts we opted for buttery, rich hemp seeds. In addition to great flavor and big nutrition, they are an amazing nut-free option for pesto! Of course, you can use pumpkin seeds, sunflower seeds, pinenuts, walnuts, brazil nuts, macadamia nuts or whatever you prefer!
- Lemon Juice– gives a nice perky balance.
How to make quick and easy Fresh Basil Pesto
Step One– In a food processor, pulse garlic, hemp seeds, and olive oil until garlic is ground up.
Step Two– Pulse in lemon juice, grated Parmesan cheese, and salt and pepper. Add 1/2 of the basil leaves pulsing a few times and then throw the remaining basil in. Adding the basil last keeps the color of the pesto a little brighter.
Step Three– Process until mixed yet leaving some texture or make it smooth for a silky pesto sauce, totally up to you!
That’s it! Pesto is now ready to serve or freeze for a wonderful winter treat!
Basil Pesto FAQS
Yes! I like to freeze in 2 oz jars. It takes about 10 minutes to thaw in warm water. It is one of those things that makes me so happy to see in the freezer. Ready-made pesto equals spontaneous easy dinner prep! See recipe notes for the “how-to”.
This Pesto Sauce can be made ahead and stored in the fridge for up to 3 days. To keep pesto from turning dark, drizzle a little olive oil over the top. Cover completely with plastic or wax paper or parchment so that it is completely touching the pesto to keep all oxygen out.
Hemp seeds are high in amino acids as well as a great source of protein, fiber and essential fatty acids.
Ways to serve Pesto
Use pesto to adorn veggies, swirl into soups, spoon over lasagna or casseroles, or to toss with you favorite pasta!
More Recipes You May Enjoy
- Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto
- Bucatini Pasta with Arugula Pesto & Heirloom Tomatoes
- Creamy Herby Hemp Dressing
Basil season is coming on strong here in the midst of summer in the Pacific Northwest. I have nurtured a few basil plants from seed and now have plenty of luscious peppery leaves to glean for fresh basil pesto! So gratifying to watch seeds emerge and grow. I find it cultivates hope, something we all can always use more of! Enjoy!
Print
Basil Pesto
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 1/4 cup 1x
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
- Diet: Vegetarian
Description
This fresh Basil Pesto recipe is brimming with bright and savory peppery basil goodness! This version is made with nutritious hemp seeds and a splash of lemon. A brilliant condiment that compliments so many dishes. It freezes beautifully, it is easy to make and it is perfectly delicious! Vegan adaptable and nut-free! Makes 1 1/4 cup.
Ingredients
- 2–4 medium garlic cloves
- 1/3 cup hemp seeds, (substitute with walnuts or pinenuts, brazil nuts, macadamia nuts or what ever you prefer)
- 1/2 cup olive oil
- 1/2 cup grated pecorino or parmesean cheese
- 1 tablespoon fresh lemon
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper
- 4 cups fresh basil leaves, 2 1/2 – 3 ounces
Instructions
- In a food processor, pulse garlic, hemp seeds (or other nuts), and olive oil until garlic is ground up.
- Add lemon juice, grated Parmesan cheese, lemon juice and salt.
- Add 1/2 of basil, pulse a few times and then throw the remaining basil in.
- Process until blended but still a little textured.
- Taste, adjust salt to taste.
Notes
In place of hempseeds use pinenuts, walnuts, brazil nuts, macadamia nuts or what ever you prefer!
To keep pesto from turning dark, drizzle a little olive oil over the top. Cover completely with plastic or wax paper or parchment so that it is completely touching the pesto, keeping all oxygen out.
This freezes beautifully. Keep frozen for at least 6 months.
If you prefer a bit more texture in your pesto, add seeds or nuts last and pulse until desired consistency.
Vegan version: double up on the hemp seeds, leaving out the cheese.
Nutrition
- Serving Size: 1 Tablespoon
- Calories: 73
- Sugar: 0.1 g
- Sodium: 92.4 mg
- Fat: 7.5 g
- Saturated Fat: 1.3 g
- Carbohydrates: 0.6 g
- Fiber: 0.2 g
- Protein: 1.8 g
- Cholesterol: 1.4 mg
So easy and flavorful with a lovely texture. Delicious! I used pine nuts rather than hemp seeds.
Great to hear!
Excellent!
This is great! Thank you! I have found that if you blanch the basil for just a few seconds, long enough to wilt the leaves, drain, then roll into a clean towel, you preserve that bright green color!
Great tip Joan! Do you find the flavor to diminish from cooking the basil at all?
Excellent pesto recipe. Just waiting for my pasta to cook 🙂 What is the best way to freeze basil leaves? I have a whole bunch of basil I want to freeze for future use.
Glad you enjoyed! I think there are several methods out there but this method keeps the color bright. Blanch the basil leaves for just a few seconds then put them in an ice bath, let them mostly dry on a tray or spin in a salad spinner. Freeze in a single layer, then store in an airtight container.
Great! Thanks I will do that.
This was delicious, as well as every other recipe of yours that I’ve tried! We put it on our pizza dough tonight made with your sourdough starter recipe.
Sounds delicious!
Delicious! I am dairy-free, so I substituted the parmesan with a 1/3 cup raw cashews and pulsed together in Step 1. I use cashews a lot to mimic dairy, and it worked out well here!
Good to hear! Love the cashew idea.
I loved your recipe, Sylvia, especially using hemp seeds. I can’t wait to it serve with tonight’s pasta
Great to hear!
Thank you again Sylvia
You are a Goddess and I look forward to your recipes each Sunday!
Especially during lockdown in Australia. Your recipes are amazing and mostly I love how healthy and easy they are to follow. They are visually stunning too.
Many thanks once again.
thanks so much Marie!
I discovered last fall that putting pesto i to ice cube trays and freezing it is one the best things you can do for quick pasta sauce come winter. I can’t wait to stock up again this fall. Also…a frozen cube of pesto is fantastic in a cup of broth for a quick impromptu cup of soup.
Love it Jerilea!
I came looking for a good pesto recipe and found your lovely idea with broth! Thanks, I am trying it now!! Yummy!!
Awesome Sherry!