Hemp Seed Pesto Pasta

I love this recipe! It’s fresh, super flavorful, and packs a serious nutritional punch: high in fiber, plant-based protein, and antioxidant-rich ingredients. I use chickpea pasta (Chickapea is my go-to! I’ve tried others, but this one wins hands down!) for that extra boost of protein and fiber.

Traditional pestos use pine nuts, but honestly… they’re pricey! Hemp seeds are a perfect, allergen-friendly swap; they’re a complete protein, rich in anti-inflammatory fats and magnesium, and way more affordable.

I usually serve this as a side dish with something like grilled chicken, salmon, or shrimp, but it’s equally delicious on its own if you just want a lighter bite.

Simple, nourishing, and totally satisfying. Enjoy!

Hemp Seed Pesto Pasta

Andrea Hill

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Side Dish

Servings 2 people

Equipment

• 1 small food processor or mini chopper

Ingredients

  

• 2 cups fresh basil leaves
• 1/2 lemon juiced
• 1 garlic clove
• 1/4 tsp sea salt
• 1/4 cup hemp hearts
• 1/4 cup extra-virgin olive oil

Instructions

 

• Bring a medium saucepan full of water to a boil while you prepare the pesto.
• Place all ingredients into a mini food processor or chopper and pulse until smooth. Set aside.
• Once water comes to a boil. Add 1/2 box of spiral chickpea pasta (Chickapea is my fave!) and cook according to package directions. Drain the pasta and place into a medium bowl. Stir in the pesto and mix well to combine.