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!


  • 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)


  • 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.