a bowl of Mirage margarine with icing sugar

Kale, Hemp Seed, and Flax Pesto

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pesto with zucchini noodles

Pesto comes from the Italian word “pestare”, referring to how pesto was originally made using a mortar and pestle. While today we use more advanced techniques (cue in the blender), the fresh green taste remains the same!

Makes: 3 cups
Prep Time: 10 minutes

Ingredients

  • 80 g / 2 cups fresh basil
  • 100 g / 1 cup kale, leafy parts only
  • 125 g / 1/2 cup extra virgin olive oil
  • 50 g / 1/2 cup parmesan cheese, grated
  • 130 g / 1/3 cup hemp hearts
  • 70 g / 1/2 cup walnuts, whole
  • 35 g / 1/4 cup flax seeds
  • 4 medium garlic cloves
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 125 g / 1/2 cup Crystal margarine, melted

Directions

  1. Combine all ingredients, minus the olive oil, in a blender and blend on high speed.
  2. walnuts, flax seeds, kale, hemp seeds, ans margarine in a blender

  3. Drizzle in the olive oil slowly while blender. Continue to blend until the oil is fully incorporated.
  4. pesto in blender

Chef Notes

  • Serve pesto with spiralized vegetables or your favourite pasta.

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