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Nut-free dairy-free pesto being blended
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5 from 11 votes

Vegan Nut-Free Pesto

Here's a recipe that everyone can enjoy, even folks that are allergic to nuts. It makes a half cup of pesto which is enough to dress 12 ounces of pasta.
Course: dressing, main course
Cuisine: Italian
Keyword: corn-free, gluten-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free
Servings: 4 servings
Calories: 73kcal


  • food processor


  • 2 ounces fresh basil leaves
  • 1 Tablespoon olive oil
  • 2 Tablespoons lemon juice
  • 1/8 cup hulled hemp seeds, also called hemp hearts
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon freshly ground black pepper


  • Put all of the ingredients into a food processor bowl.
  • Process until it's at the desired consistency, scraping the sides with a soft spatula as needed.


For this amount of pesto, a small processor bowl works best.


Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg