I freaking love pesto. I make it all the time – usually with any herbs, greens, nuts, or seeds I have around. I like to swirl it into my soups, top it onto my eggs, or dollop it onto big salad-ey grain bowls. While there are one or two (or twelve) pesto recipes on this site already, I really love this version, so I think there’s room for one more.
Before I started the blog, I would have never imagined just how many people are allergic to nuts. So in the spirit of the healthy new year, this tasty pesto is dairy free, gluten free (obviously), and nut free with omega-rich hemp seeds in place of the nuts. It’s also basil-free because, well, it’s winter and basil is hard to find.
Make this and store it in the fridge for up to 5 days – put it on anything & everything (or use it in one of these recipes!)
- ½ cup hemp seeds (I like Happy Hemp)
- 1 garlic clove
- 2 cups chopped kale leaves
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- sea salt and freshly ground pepper
- 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.
Kale can vary in bitterness – if your pesto is a little too bitter for you, add a drop of honey (or maple, if you’re vegan). If it tastes a little too raw for you, (and you do cheese) you can add parmesan or pecorino cheese to make it richer. Occasionally, I like to add ¼ teaspoon of good dijon mustard for a extra flavor.
If you make this, let us see! Tag your photo with #loveandlemons on Instagram.