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!

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Servings: 4

Prep Time: 00:10

Cook Time: 00:00

Main Ingredients

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.

Additional Notes

Use this Pesto in Quinoa & Pesto Chicken Burgers -

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