dairy free pesto




  • 2 cups tightly packed fresh basil

  • 2 cups tightly packed baby spinach (or 2 more cups basil)

  • ¼ cup walnuts

  • 3 cloves garlic (~2 tsp minced)

  • Juice of one lemon (~3-4 tbsp)

  • ⅓ cup nutritional yeast

  • 2 tbsp hemp seeds

  • Sea salt + black pepper to taste

  • ¼ cup extra virgin olive oil


  1. Combine all ingredients but the olive oil in a food processor and pulse until combined.

  2. Scrape down the sides if needed, and process again, this time very slowly drizzling in the olive oil as it processes.

  3. Transfer to a container and store in the fridge for about 2 weeks. Use on your favorite pasta, veggie bowls, sandwiches, and more!