Kale, Artichoke & Hemp Pesto

8 10 287
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 4
Kale, Artichoke & Hemp Pesto
Health Highlights


1/2 cup Artichoke hearts, canned
1/4 cup Extra virgin olive oil
2 clove(s) Garlic
1/2 cup hulled Hemp seeds, shelled
3 cup Kale (stemmed, washed, chopped)
1/4 cup Lemon juice
1 tbsp Nutritional yeast
1 dash Salt and pepper (to taste)


Mince the garlic and set aside.

In a food processor, add the ingredients in order, saving the garlic for last. Season with salt and pepper. Pulse the food processor until the pesto reaches desired consistency.

Serve the pesto over zucchini noodles, pasta, on toast or as a dip for crackers or veggies. Store unused portions in a glass airtight container. Will keep in the refrigerator for a week.

Serve and enjoy!


To make AIP friendly omit: Black Pepper and Hemp Seeds

Nutrition Facts

Per Portion

Calories 287
Calories from fat 216
Calories from saturated fat 18.2
Total Fat 24.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 10.0 g
Cholesterol 0
Sodium 137 mg
Potassium 324 mg
Total Carbohydrate 8.6 g
Dietary Fiber 4.6 g
Sugars 1.1 g
Protein 11.6 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.7
Vegetables 0.9

Energy sources


Meal Type(s)