Description
This makes a great dip/spread for crackers, crudites, addition to quinoa/rice/pasta/wraps or soups. I like this for the fall/winter months when fresh basil is not so plentiful. but zesty flavour is still in season! In spring I use stinging nettles, summer all basil and fall /winter kale does the trick and is extra nutritious!
Ingredients
| 1 | kale (de-stemmed) | |
| 1 | Cup | fresh basil leaves ( or add'l cup kale) |
| 2 | Clove | garlic |
| 1⁄3 | Cup | walnuts |
| 1⁄2 | Cup | olive oil |
| 1⁄4 | Cup | hemp hearts |
| 1⁄4 | Cup | nutritional yeast (optional (can do parmesan) ) |
| 1⁄2 | lemon, zested (optional ) | |
| Pinch | sea salt and pepper (to taste) |
Instructions
- Steam kale lightly
- Drain and squeeze out excess water.
- De-stem basil leaves
- Chop garlic in food processor
- Add walnuts, blend
- Add kale, basil and oil, and lemon zest, blend
- Scraping side of unit.
- Add hemp/nutritional yeast (for vegan, dairy-free) or if doing dairy, 1/2 cup grated parmesan.
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Vancouver, BC
V6B 2G2
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