White Bean Pesto

A super creamy & delicious nut free pesto. Perfect to serve over pasta or as a dip. 

Back with another delicious pesto recipe for you guys. This time we have one that is oil & avocado free! I know that not everyone likes avocados, or some people may even be allergic, so I wanted to make something everyone could enjoy. 

I love this pesto because it is super creamy and perfect for more than just pasta. I have been eating this as a dip with crackers and it’s just perfect! 

Since I’m allergic to nuts, I decided to use hemp seeds in place of the typical pine nut used in a traditional pesto. Obviously, you can add pine nuts if you would like but I think hemp seeds are perfect for this recipe. 

This went rather quickly in my household. We were eating it on rice cakes, topping it on pasta and even toast. I love when recipes can be super versatile because it can be used throughout the week. 


Remember, if you make any of my recipes, tag me on Instagram so I can see!

White Bean Pesto
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White Bean Pesto


  • 1 15oz Can Cannellini Beans
  • 2 Cups Basil
  • 1/4 Cup Hemp Seeds
  • 2 Tablespoons Nutritional Yeast
  • Juice of 1 Lemon
  • 2 Garlic Cloves
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper


  1. After draining your beans and washing your basil, add all your ingredients into a food processor or high speed blender and pulse to combine!




  1. Chloe
    March 29, 2017 / 9:59 pm

    How much does this make? Also, can you sub flax seeds for hemp seeds?

    • plantbasedjane
      March 30, 2017 / 7:33 am

      Around 1 1/2-2 cups of pesto. I wouldn’t sub flax seeds because the hemp seeds are for taste and flax seeds don’t have much of a taste. I would either leave them out or sub for any nut of choice!

  2. March 30, 2017 / 2:38 pm

    Looks delicious I can’t wait to try

    • plantbasedjane
      April 1, 2017 / 11:14 am

      Thank you! Can’t wait for you to try 🙂

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