Renae SmithComment

Hemp Pesto

Renae SmithComment
Hemp Pesto

The final recipe in my Hemp Recipe series features a pesto that is perfect to keep in the fridge at all times.  I use mine for pasta, pizza, bruchetta, foccacia topping and lots more.  As usual, i use as the oil is so pungent and packed full of nutty goodness.


Hemp Pesto


  • ¼ cup hemp foods Australia hemp seeds
  • ½ cup pine nuts
  • 4 cups fresh basil leaves
  • 2 small garlic cloves large
  • ½ lemon juice
  • 1 pinch oregano *to taste
  • ¼ cup grated Parmesan *optional
  • 2 tablespoons hemp oil
  • 1 pinch salt


  1. Place hemp seeds in a small frying pan over a medium heat. Lightly toast hemp seeds, stirring frequently to ensure they don’t burn.
  2. Place the toasted hemp seeds, pine nuts, basil, garlic, lemon juice, oregano and Parmesan (if using dairy) into a food processor. Process until the mixture forms a crunchy paste.
  3. Add the hemp oil slowly with the motor running until the desired consistency is reached.
  4. Add salt to taste.
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