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
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- 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)
- Pulse the hemp seeds and garlic in a food processor. Add the kale and pulse again.
- Add the lemon juice and a few generous pinches of salt and pepper and pulse again.
- 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.
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 6 minutes.
- Mix the pasta and pesto together in your cooking pot and serve!
