Kale, Artichoke & Hemp Pesto
This fresh Pesto is wonderful over Zucchini Noodles, in Quinoa & Pesto Chicken Burgers, or as a spread on your favourite whole grain sprouted wrap!
Prep Time: 00:10
Cook Time: 00:00
3 cups kale, de - stemmed, washed and chopped
1/2 cup hemp seeds
1 - 2 garlic cloves
1/4 cup lemon juice
1/4 cup olive oil
1/2 cup artichoke hearts (canned, fresh or packed in oil)
1 tsp nutritional yeast
salt & pepper to taste
1Mince 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.
2Serve 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.
Use this Pesto in Quinoa & Pesto Chicken Burgers -http://www.mealsthatmatter.ca/recipes/quinoa-pesto-chicken-burgers
Do you have questions or need help embedding recipes? Contact us at firstname.lastname@example.org
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.