Kale, Artichoke & Hemp Pesto

9 5 105
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 12
Kale, Artichoke & Hemp Pesto
Health Highlights

Ingredients


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

Instructions


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 105
Calories from fat 73
Calories from saturated fat 6.4
Total Fat 8.1 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 234 mg
Potassium 178 mg
Total Carbohydrate 3.8 g
Dietary Fiber 2.0 g
Sugars 0.4 g
Protein 5.4 g

Dietary servings

Per Portion


Meat Alternative 0.2
Vegetables 0.3

Energy sources


Pygal11%408.5660458389856112.0298636548970469%407.21299795454917278.4237091139305621%327.1116621167557124.9793872067104111%69%21%CarbohydratesFatProtein
?
Help