Whew, Friday is almost here. Pesto is awesome, right? It’s creamy, rich, savory, decadent, and has a lovely garlic kick. But the traditional recipes are too decadent packed with oil and cheese, it’s a greasy way to add too many calories, a nutritional nightmare! Basil is tasty and it smells heavenly. But it’s nutritional profile just can’t touch kale! This simple recipe replaces basil with kale, oil with water, and uses hemp seeds instead of pine nuts. And it’s delicious!
Kale Hemp Seed Pesto
- 2 cups chopped kale
- 1/2 cup shelled hemp seeds
- 2 cloves of garlic
- 2 tbsp. apple cider vinegar
- dash of red pepper flakes
- 1/2 cup of water, as needed
- salt and pepper to taste
Place all ingredients into a blender and blend until well mixed to desired texture. Serve and enjoy! Makes 2-4 servings.
I left it a little chunky for a more traditional pesto texture.
And lightly steamed julienned carrots, chopped pepper, and tomato to coat in the pesto for a colorful and warming dish.
This recipe could be served raw with fresh veggies or spiral sliced zucchini, or cooked with pasta or coating a variety of freshly steamed veggies.
The flavor tastes a lot like traditional pesto with a powerful garlic flare and slightly nutty texture, it was excellent with the pasta-like steamed carrots.
And I had a little buddy in my lap waiting for a sample since he’s a fan of carrots, he couldn’t understand why garlic is not good for dogs.