Caprese Pasta Salad with Hemp Pesto

  • Yield: 10 -12 servings 1x


  • 16 oz whole-wheat fusilli pasta
  • 2 cups basil leaves
  • ¼ cup Manitoba Harvest Hemp Oil
  • ¼ cup Parmesan cheese
  • ¼ cup Manitoba Harvest Hemp Hearts
  • ½ tbsp. lemon zest
  • 1 clove garlic
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 pint grape tomatoes (quartered)
  • 8 oz ciliegine (cherry sized-mozzarella balls, quartered)


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