Caprese Hemp Pesto Pasta

Caprese Hemp Pesto Pasta

Servings: 10-12


  • 16oz whole-wheat fusilli pasta
  • 2 cups basil leaves
  • 1/4 cup Manitoba Harvest Hemp Oil
  • 1/4 cup Parmesan cheese
  • 1/4 cup Manitoba Harvest Hemp Hearts
  • 1/2 tbsp lemon zest
  • 1 clove garlic
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 pint grape tomatoes, quartered
  • 8oz ciliegine (cherry sized-mozzarella balls), quartered


  1. In a large pot, bring salted water to a boil over high heat.
  2. Add pasta and cook for 12-13 minutes or until desired texture.
  3. Drain and rinse under cold water.
  4. In a food processor, add basil, hemp oil, Parmesan cheese, hemp seeds, lemon zest, garlic, salt and pepper and pulse to combine.
  5. In a large serving bowl, toss pasta with pesto, tomatoes and mozzarella cheese until pesto evenly coats the pasta.
  6. Serve at room temperature.

Recipe courtesy of Kara Lydon.