Kale-Hemp Pesto

7 5 214
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 8
Kale-Hemp Pesto
Health Rating


1/2 bunch Curly kale (thick stems removed)
1/2 cup hulled Hemp seeds, shelled
2 clove(s) Garlic
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.

Nutrition Facts

Per Portion

Calories 214
Calories from fat 168
Calories from saturated fat 18.8
Total Fat 18.7 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 9.9 g
Cholesterol 0
Sodium 53 mg
Potassium 179 mg
Total Carbohydrate 6.2 g
Dietary Fiber 1.2 g
Sugars 0.4 g
Protein 5.4 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.4
Vegetables 0.5

Energy sources

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