| 8 | 10 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 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
| Fruit | 0.1 |
| Meat Alternative | 0.7 |
| Vegetables | 0.9 |
