Kale Hempseed Pesto Recipe

KALEPESTOOne frigid Friday night I sifted through my cupboards and the refrigerator, determined to come up with a delicious meal for dinner that did not require me to make a trip out in the cold for more ingredients. I happily discovered I still had an entire head of kale, plenty of garlic, and some delicious specialty pasta.

My Cuisinart had been sitting on the shelf for WAY too long so it was decided: I would improvise a kale pesto using hempseeds as substitute for the traditional pinenuts. Suffice it to say the pesto turned out delicious, although a little heavy on the garlic so tread lightly if you tend to shy away from this flavor.

Kale Hempseed Pesto
1 head of kale chopped
2-3 cloves of garlic peeled
1/3 cup hempseeds
Juice and zest from 1 lemon
1/3 to 1/2 cup of EVO
pinch of salt

Preheat oven to 375F. Toss kale with EVO and spread out on a baking sheet. Bake kale for 3-5 minutes. When kale is finished, let cool for a couple minutes. While kale is cooling, add garlic to mixer and grind. Add the remaining ingredients and blend until smooth. You can add additional EVO to desired consistency. Add to your favorite pasta, spread on fresh bread, and enjoy!

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