| 9 | 5 | 105 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 12 |
| 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.
| Meat Alternative | 0.2 |
| Vegetables | 0.3 |
