|5 min||0 min||12|
|3 cup||Kale (de-stemmed, washed and chopped)|
|1/2 cup hulled||Hemp seeds, shelled|
|1/4 cup||Lemon juice|
|1/4 cup||Extra virgin olive oil|
|1/2 cup||Artichoke hearts, canned|
|1/4 cup||Nutritional yeast|
|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.