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Creamy Hemp & Basil Pesto

A creamy dairy-free pesto that pairs perfectly with fish, chicken, or as a dip!


  • 40g fresh basil leaves (about 1/2 cup)
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1/8 cup olive oil (for a whole food variation, use 1/2 avocado instead)
  • 1/2 lemon, juiced
  • 1/2 cup water add extra 1/2 cup for thinner consistency
  • 1/2 clove garlic
  • 1 tsp sea salt
  • 1 tsp black pepper


  1. Add all ingredients to blender or food processor and blend until smooth.

  2. For a chunkier pesto, blend just until chunky instead of pureed into a cream.

  3. Enjoy! Store extras in airtight jar in refrigerator for up to 1 week.