This Creamy Vegan Pesto is dairy-free, paleo + Whole30 friendly, nut-free, and full of plant-based protein!
It is delicious on pasta, chicken, salmon, a dip for veggies or crackers, really anything! I personally love making a batch at the beginning of the week and using it on anything and everything all week long for extra flavor, protein, and nutrients.
Ways to enjoy Creamy Vegan Pesto
- as a dip for vegetables or crackers. It is delicious with any type of seed cracker or the Simple Mills almond flour crackers
- in place of pasta sauce. I love using a chickpea or lentil pasta— paired with the pesto, it is full of protein and fiber!
- on salmon. Spread pesto onto salmon before baking— you may want to add a little bit less water to make it thicker if you are using on salmon. So delicious!
- on chicken. I simply pour some on my chicken after it’s cooked for extra flavor.
- as a salad dressing. Simply use in place of your favorite salad dressing.
Hope you guys love it!
Creamy Vegan Pesto
Ingredients
- 1/2 cup hemp seeds
- 1 cup basil (packed)
- 1/3 cup olive oil
- 1-2 cloves garlic
- juice from 1/2 lemon
- 5 tbsp water
- salt and pepper (to taste)
Instructions
- Blend everything up and that’s it! Store in the refrigerator for up to 1 week.