Vegan & Nut-Free Kale Pesto
- 2 cups Kale, stems removed
- 1 cup basil
- 1/3 cup sunflower seeds
- 1 Tablespoon hemp hearts
- ½ cup extra virgin olive oil
- 2 cloves garlic, peeled
- 2 Tablespoons nutritional yeast
- 1 Tablespoon lemon juice
- salt & pepper to taste
- Place kale, basil, and sunflower seeds into a food processor and pulse a few times. Scrape down sides of bowl.
- Add in hemp hearts, garlic, nutritional yeast, and lemon juice and pulse several more times. Scrape down sides of bowl.
- Turn food processor on again and slowly add the olive oil and a steady stream. Once added and well combined, add salt and pepper to taste.