Delicious nut-free pesto recipe that is hearty with kale and full of flavor from the basil and garlic that it’s made with. Easy to adapt to make dairy allergy-friendly also.
Author:Heather L McCurdy
Prep Time:10 minutes
Total Time:10 minutes
Yield:1 cup (approx.) 1x
Category:Condiment
Scale
Ingredients
2 cups kale – washed and pulled off the stem
1 and 1/2 cups fresh basil
1/4 cup hempseed (can skip or swap for another seed or nut)
1/4 cup pecorino or parmesan (optional)
2 cloves garlic
2 TBS oil – olive or hempseed
1/2 tsp. salt
1/8 tsp. black pepper
Instructions
Throw kale, basil, and garlic in the food processor or blender and process until fine – not liquid. Add oil, and mix just until blended. Add salt, hempseed and cheese and mix all together.