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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
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