More rich and hearty than basil pesto, this kale-hemp version possesses a mild flavor that works beautifully on everything from pasta to roasted veggies. And, between omega-3s in the hemp seeds and antioxidants in the kale, it's extra good for you. To make it vegan, swap out the parmesan for nutritional yeast.
Yield: 1 cup
Active Time: 5 minutes
1/2 bunch curly kale, thick stems removed 1/2 cup hemp seeds 2 cloves garlic Large pinch sea salt 1 tablespoon grated parmesan cheese (optional) Juice of 2 lemons 1/2 cup olive oil
Place kale, hemp seeds, garlic, salt, parmesan, and lemon juice in a food processor fitted with the blade attachment. Process until combined, then, with the machine running, drizzle in olive oil until mixture looks totally smooth. Cover and store in fridge for up to 5 days.