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I created this flavor bomb of pesto 4 years ago after going out to eat and having the most amazing pesto. At the time I was having a lot of issues consuming dairy, so I had to eliminate it from my diet. I wanted to create a version that was dairy free but still tasted just as good as the real deal. I’ve tried a variety of greens in this recipe such as; spinach, kale, arugula, but I have to say my favorite is using spinach. Feel free to play around with different greens while making yours.

What you will need:

  1. Fresh basil
  2. Fresh spinach
  3. Fresh Cilantro
  4. Garlic
  5. Olive oil
  6. Lemon juice
  7. Pine Nuts
  8. Hemp seeds ( I love adding these for extra protein and the nice texture it adds to the pesto)
  9. Celtic sea salt

You are going to add all the ingredients to your food processor or a high powered blender. I will process mine for about 30 seconds or until I reach my desired consistency. I like to keep my pesto thick but you can thin yours out if that is what you prefer by adding additional olive oil while it is processing. I store mine in a mason jar in the refrigerator for up to a week (if it lasts that long).

Here are some meals I like to use the pesto with:

Pesto Pumpkin Seed Salmon

Pesto Scallops

Cilantro Pesto Caprese Pasta Salad

Pesto shrimp pasta

Dairy Free Hemp Seed Spinach Cilantro Pesto


  • 1 cup basil
  • Handful of cilantro
  • Handful of spinach
  • 2 garlic cloves
  • 1/4 cup hemp seeds
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1 lemon juiced
  • Pinch of Celtic sea salt


  • Pulse everything in food processor until you reach your desired consistency
  • Store in mason jar in the refrigerator for up to a week