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Hempseed Pesto with Spinach RavioliHempseed Pesto with Spinach Ravioli

Alan Roettinger

August 18, 2009

1 Min Read
Hempseed Pesto with Spinach Ravioli

Prep/cook time: 10 minutes

Serves 3 / Ingredient tips: This is much like a traditional basil pesto but uses omega-3-rich hempseed oil instead of olive oil, which lends it a hint of nuttiness. Look for vegan ravioli in the freezer section of your natural market. We used spinach ravioli, but try different flavors to suit your taste. Serving tip: Garnish with thin strips of red bell pepper for color and crunch.

¼ cup hempseed oil

1 tablespoon fresh lemon juice

¼ cup walnuts

2 tablespoons pine nuts

2 pinches of salt

1 clove garlic

1 cup packed fresh basil leaves (1 ounce)

3 tablespoons hulled hempseed

1 8-ounce package vegan spinach or vegetable ravioli

1. Set a large pot of salted water to boil. Combine oil, lemon juice, nuts, salt, garlic, and basil in a food processor. Blend until finely chopped (do not purée). Place in a bowl and stir in hempseed. Makes heaping ½ cup.

2. Cook ravioli in boiling water according to package directions. Drain. Toss with pesto and serve.

PER SERVING: 482 cal, 63% fat cal, 35g fat, 3g sat fat, 0mg chol, 10g protein, 36g carb, 4g fiber, 338mg sodium

About the Author(s)

Alan Roettinger


Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at www.alanroettinger.com, or check out his blog at Vegan Ascent.

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