This tasty pesto is vegan, gluten-free, and nut-free. It's made with omega-rich hemp seeds, which are also high in protein, iron, B-vitamins, and magnesium.  It’s amazing how much nutrition one tiny seed can contain!  INGREDIENTS

• ½ cup hemp seeds (we love Navitas & Manitoba)
• 2 organic garlic cloves
• 2 cups chopped organic kale leaves (1 small bunch of kale)
• 2 tablespoons organic lemon juice (1 lemon)
• ¼ cup extra-virgin olive oil
• Sea salt, to taste
• Freshly ground pepper, to taste
• 1 box of gluten-free linguine (or try subbing in zucchini noodles for even more veggie goodness)

INSTRUCTIONS​

1. Pulse the hemp seeds and garlic in a food processor. Add the kale and pulse again.
2. Add the lemon juice and a few generous pinches of salt and pepper and pulse again.
3. While the blade is running, drizzle in the olive oil. Scrape the sides of the food processor, if necessary, and pulse again. Season to taste.
4. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 6 minutes.
5. Mix the pasta and pesto together in your cooking pot and serve!

  Tip: If pesto is too thick, add 1 tbsp. of filtered water.     Follow us on Facebook or Instagram for new recipes every week!