Hemp Seed and Red Pepper Pesto

Hemp Seed and Red Pepper Pesto

This delicious, simple to make, hemp seed and red pepper pesto replaces nuts for hulled hemp seeds, giving it an amazing nutritional boost.
Course Appetizer, Dips and Starters, Sauces, Jams and Condiments, Snack
Cuisine Diabetic Recipe, Gluten Free, Italian, Keto, LCHF, Low Carb, Vegetarian
Keyword hemp-hearts, hemp-seeds, pesto, red-pepper-pesto
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10 serves
Calories 1186kcal


  • 2 Red Peppers de-seeded and cut into long lengths
  • 1 teaspoon EVOO-extra virgin olive oil additional
  • 3 cloves garlic minced
  • 1/2 cup hemp hearts or 1/4 cup hemp hearts and 1/4 cup of almonds, pine-nuts or cashews
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup EVOO-extra virgin olive oil.


  • Saute the red pepper in 1 tspn of EVOO in a frying pan on high so it roasts slightly. Turn the temperature down to medium and place the lid on the pan and continue cooking till soft.
  • Blitz all ingredients together in a food processor till blended to desired consistency. Add additional water or EVOO to thin to desired consistency.
  • Season with salt and pepper.


Store in fridge for 5 days. Recipe suitable for freezing.


Serving: 1serve | Calories: 1186kcal | Carbohydrates: 28g | Protein: 47g | Fat: 102g | Fiber: 5g