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Hemp Pesto with Zucchini Noodles

By August 27, 2015May 10th, 2017Main Dish, Raw, Recipes, Vegan, Vegetables

hemp pestoDSC_0299

I love this pesto made with hemp seeds. Hemp is a super foodHemp seeds are high in protein including edestin. Edestin is considered by scientists to be the most easily digestible form of protein in the food chain.  Hemp seeds are bursting with Omega-6 and Omega-3, essential fatty acids that have anti- inflammatory benefits. Since it’s is easy on the digestive system you are able to absorb the protein and fats.

The culinary variety of basil is an excellent source of vitamin K and manganese, a very good source of copper and vitamin C, and a good source of calcium, iron, folate.  Some studies indicate it may help regulate blood sugar too.  

Instead of cheese, I made this basil with nutritional yeast which is full of B vitamins and gives a cheesy taste.

Hemp Pesto with Zucchini Noodles

Gluten Free, Dairy Free, Vegan, Paleo, Raw                                                     PRINT RECIPE

4 servings 


½ cup hulled hemp seeds
¼ tsp Celtic sea salt
1 ¾ cup each lightly packed basil and parsley leaves
2 garlic cloves, crushed
1 Tb fresh lemon juice
1/3 cup extra virgin olive oil


5 cup zucchini, spiralized or julienned (2-3 zucchini)
2 cups grape tomatoes, sliced in half lengthwise
¼ cup oil cured black olives, pitted and sliced
Celtic sea salt & fresh pepper

Prepare the Pesto

  • Place hemp seeds and salt in a food processor fitted with the S blade. Grind till they’re powdery.
  • Add the basil, parsley, garlic, lemon juice. Pulse until minced.
  • With the machine on, gradually add the olive oil until incorporated. Taste for salt.
  • Use immediately or store in a glass jar for up to 5 days.

Prepare the Noodles

  • Use a spiralizer to get a curly “noodle” or a julienne tool or mandolin to get a straight “noodle”. Put into a medium bowl.
  • Combine the zucchini with enough of the pesto to coat the “noodles”.
  • Add the tomatoes and olives. Mix thoroughly. Taste for salt and pepper.
  • Put onto individual serving plates.
  • Garnished with a basil sprig. Serve immediately.

Note: Only coat the zucchini “noodles” that you are eating immediately. The pesto and zucchini will hold separately for a few days.

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