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Square cropped image of two jars of pesto sauce, topped with a drizzle of olive oil sit on white-grey marble with a blurred grey towel crumpled behind them. The front jar is slightly larger than the back one. A spoonful of pesto rests in front of the jars.

Classic Vegan Pesto with Walnuts and Hemp Seeds

This easy vegan pesto recipe is quick to make and creates a nutritious sauce loaded with spinach, walnuts, basil and other delicious flavors.
Course Sauce
Cuisine Italian-inspired, Vegan
Keyword Vegan spinach pesto, Vegan walnut pesto
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 267kcal


  • 2 cups fresh basil , loosely packed
  • 1 cup fresh spinach , loosely packed
  • ⅓ - ½ cup olive oil
  • ¼ cup walnuts , crushed
  • 3 tablespoons nutritional yeast
  • 3 tablespoons lemon juice
  • 2 tablespoons hemp seeds
  • 2 cloves garlic , minced
  • ¼ teaspoon salt


Step 1: Prep Ingredients

  • Gather and measure all the ingredients (measure walnuts after they’re crushed; I like to pre-mince the garlic).

Step 2: Blend into Pesto

  • Add all ingredients (except for olive oil) to a food processor. Process until the ingredients are finely chopped and well mixed. You’ll need to scrape down the edges of your food processor a few times while processing to ensure even mixing.
    2 cups fresh basil, 1 cup fresh spinach, ¼ cup walnuts, 3 tablespoons nutritional yeast, 3 tablespoons lemon juice, 2 tablespoons hemp seeds, 2 cloves garlic, ¼ teaspoon salt
  • Once the ingredients are finely chopped, turn the processor to low speed and slowly pour in the oil. Once added, scrape the edges down and blend one final time so everything is well mixed.
    ⅓ - ½ cup olive oil
  • Taste the pesto and adjust ingredients to your liking (may want to adjust salt, nutritional yeast, walnuts, basil, garlic, etc.).



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (¼ of recipe) | Calories: 267kcal | Carbohydrates: 6g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 157mg | Potassium: 335mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg