Kale, Artichoke & Hemp Pesto

9 5 113
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 12
Kale, Artichoke & Hemp Pesto
Health Rating


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


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

Note: 1 serving is 1/4 cup

Tip: 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.

Nutrition Facts

Per Portion

Calories 113
Calories from fat 72
Calories from saturated fat 5.8
Total Fat 8.0 g
Saturated Fat 0.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 226 mg
Potassium 154 mg
Total Carbohydrate 4.6 g
Dietary Fiber 2.0 g
Sugars 0.4 g
Protein 5.7 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 0.3

Energy sources

Recipe from: