This alternative pesto recipe omits the nuts and replaces them with protein packed, nutrient rich hemp seeds, while also benefitting from the superfood kale. Great with green beans as directed, or over pasta, spaghetti squash, or as a dip for crudites. Top with seasoned breadcrumbs for extra crunch.
1/2 lb haricot vert (skinny green beans)
3 cloves garlic
2 cups packed kale leaves
1 cup basil
3/4 cup hemp seeds
1/4 parmesan cheese, finely grated
Juice of one lemon
1/4 cup olive oil
Large pinch sea salt
Black pepper and chili flake to taste
Bring a large pot of salted water to boil. Add green beans and cook for 3 minutes. Remove from heat, drain green beans and immediately submerge them in a bowl of ice water. Set aside.
Add garlic, kale, basil, hemp seeds, cheese and lemon juice to a food processor. Pulse until roughly blended. Then while food processor is running steadily, slowly drizzle in the olive oil and add sea salt, pepper and chili flake to taste. Process until blended. Toss the green beans with about a 1/4 cup of pesto, serve at room temp.