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Hemp oil pesto, vegan

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  • Post category:Recipes

Hemp oil
pesto, vegan

Cook Time15 minutes
Total Time15 minutes
Portionen1 Servings


  • Mortar
  • Mixer
  • Glass with screw cap


  • 100 g Basil
  • 50 g Bio hemp seeds, hulled
  • 50 g Parmesan
  • 5 dinner spoon Bio hemp oil
  • 5 dinner spoon Olive oil
  • 1 Garlic clove
  • 1 table spoon Lemon juice
  • Sea salt, pepper


  • Wash basil, pat dry and pluck leaves from stems. Peel garlic and chop coarsely. Grind the hemp seeds with a mortar and pestle.
  • Blend basil leaves, garlic, parmesan and hemp oil until smooth, then stir in lemon juice
  • Pesto with sea salt and pepper to taste
  • Fill the finished pesto into a jar with a screw cap and store in the refrigerator. The pesto tastes best if you leave it to infuse overnight.

Unser Tipp

When harvesting basil, you should cut whole shoot tips to a length of about 5 cm instead of just picking the large leaves. Use sharp scissors or a knife for this. Make the cut just above a leaf node, then more branching can sprout at that point. One pair of leaves should always remain. If you harvest your basil correctly, you will enjoy the plant longer.


Serving: 100 gCalories: 471 kcalCarbohydrates: 2.6 gProtein: 11.2 gFat: 46 g