Lemon Kale Pesto With Vegan Parmesan
Serves: 4
Pesto Pasta:
  • 16oz package of whole wheat pasta
  • 2-3 garlic cloves
  • 1 bunch of kale, de-stemmed and ripped into pieces
  • ½ cup of loosely packed fresh basil
  • ½ cup hulled hemp seeds
  • Juice from two lemons
  • ¼ cup of extra virgin olive oil (or sub water if avoiding oil)
  • 1 - 15oz can of navy beans, rinsed
  • ½ cup of sun-dried tomatoes, chopped
  • ½ tsp black pepper
  • Red pepper flakes to taste (I use about 1 tbsp)
Vegan Parmesan (optional):
  • ½ cup of raw cashews
  • 2.5 tbsp nutritional yeast
  • ¼ tsp garlic powder
  1. Cook pasta according to package.
  2. (Optional step) While the pasta is cooking, add the cashews, nutritional yeast, and garlic powder to a food processor and pulse until a coarse cornmeal consistency is reached. Pour into a bowl and set aside.
  3. In the same food processor, add the garlic, lemon juice, hemp seeds, black pepper, basil, and olive oil and process until well mixed (about 10 seconds). Add the kale and process until it reaches a desired pesto consistency.
  4. Add the pesto sauce to a large bowl. Add the sun-dried tomatoes, red pepper flakes, navy beans, and mix well.
  5. Briefly drain the cooked pasta and immediately add it to the bowl of pesto. Stir until the pasta is evenly coated.
  6. Garnish with the (optional) vegan parmesan and additional red pepper flakes.
This recipe is best enjoyed after a hot summer day spent at the pool, and while listening to Dean Martin's "That's Amore".
Recipe by Eat Wild Greens at http://eatwildgreens.com/2017/08/23/lemon-kale-pesto-with-vegan-parmesan/