Seed Pesto

Name: Seed Pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes: 250ml (8¾fl oz/1 cup)
Ingredients: 30 g (1 oz) flat-leaf parsley, roughly chopped; 30 g (1 oz) basil, roughly torn; 100 g (3½ oz) seeds, such as hemp, pumpkin or sunflower; 100 g (3½ oz) seeds, such as hemp, pumpkin or sunflower; 100 g (3½ oz) seeds, such as hemp, pumpkin or sunflower; 100 g (3½ oz) seeds, such as hemp, pumpkin or sunflower; Zest and juice of 1 lemon; ½-1 tsp chilli (pepper) flakes (adjust depending on heat preference); ½-1 tsp chilli (pepper) flakes (adjust depending on heat preference); ½-1 tsp chilli (pepper) flakes (adjust depending on heat preference); 1 tbsp nutritional yeast; ½ tsp sea salt; 100 ml (3½ fl oz/scant ½ cup) extra virgin olive oil

Preparation info

Makes:
250
ml

Difficulty
Easy
Ready in
10 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

A pesto is a classic sauce very commonly used on pasta but also as a salad dressing, an addition to a dish or even swirling through a cream. This is a simple plant-based pesto made using seeds with the addition of parsley and chilli as an enjoyable flavour lift.

Ingredients

30 g (1 oz) flat-leaf parsley, roughly chopped
30 g (1

Sauce
Gluten-free
Vegan

Method

Place the herbs into a food processor with half the seeds, the lemon zest and juice and seasonings. Pulse until well combined. Stream in the oil gradually.

When the ingredients are combined, add the second half of the seeds to keep some texture.

Store in a jar in the fridge for up to 1 week.