|5 min||0 min||8|
|1/2 bunch||Curly kale (thick stems removed)|
|1/2 cup hulled||Hemp seeds, shelled|
|1 pinch||Sea salt (large pinch)|
|1 tbsp||Parmesan cheese, vegan (optional)|
|2 from 2 lemons||Lemon juice|
|1/2 cup||Extra virgin olive oil|
1. Place kale, hemp seeds, garlic, salt, parmesan, and lemon juice in a food processor fitted with the blade attachment.
2. Process until combined, then, with the machine running, drizzle in olive oil until mixture looks totally smooth.
3. Cover and store in fridge for up to 5 days.
Serve with gluten-free pasta.
This recipe makes 1 cup of pesto. 1 cup = 16 tbsp. Serving size is based on 2 tbsp.