I can’t get enough oil-free pesto in my life. I mean, I’ve shared multiple varieties of how I like to make my own and a lot of you seem to really enjoy the different takes on it. The beauty of a “pesto” lies in breaking all the rules. You don’t have to add oil, which from a purists point of view would defeat the purpose. However in a world where anything is possible I like to believe some traditional recipes need a revamp.
A typical pesto is oil-based, using pine nuts and fresh basil. To keep this oil-free I prefer to add extra lemon juice and a bit of water to thin it out. You can make this nut-free using sunflower seeds in place of pine nuts or use all hemp seeds to keep it simple. If you do use pine nuts or sunflower seeds, toasting them beforehand adds a deeper flavor to the end result.
I have a kale version I’m obsessed with. But this hemp seed pesto is a staple for me. You can make it as thin or thick as you would like and adjust the texture by pulsing it or blending it until smooth. Definitely stock up on hemp seeds! Vitacost has the best price on them and you can usually snag two bags on BOGO sale if you’re patient. Remember to store your raw nuts and seeds in the fridge or freezer to best preserve them. The natural oils can go rancid much faster at room temperature in the pantry.
Be sure to leave me a comment below letting me know if you give this recipe a try. I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Oil-Free Hemp Seed Pesto
Yield 1 cup
- Measure and blend everything in a food processor or high-speed blender, slowly adding the water until your desired consistency is reached. Add salt and pepper to taste.
- Transfer to an air-tight container and chill for up to 5 days.
- Serve on toast with sun-dried tomato slices or mixed with your favorite pasta.
Will keep for 5 days refrigerated in an airtight container. Freeze extras in an ice cube tray for up to 3 months.
Courses Breakfast, Appetizer
PIN IT FOR LATER!
This recipe is sponsored by Vitacost.com1