This recipe yields about 1 ¼ cup of Pesto

Pesto Ingredients

• 2 to 3 cloves Garlic

• 3 cups of Kale (about 1 small bunch)

• ¾ cup Nutiva Hemp seeds or toasted Walnuts or Pistachios

• 2 tablespoons Lemon juice (about 1 Lemon)

• ¾ teaspoon Maldon Sea Salt

• ¼ teaspoon Ground Pepper

•¼ cup Cold pressed Organic Barleans Flax oil

•Optional: ⅓ cup grated Parmesan cheese


Pesto: Blitz the garlic cloves. Then add the kale, hemp seeds, lemon juice, salt and pepper. As you turn on the food processor, slowly add Barleans Flax Oil. Blitz to the consistency you wish to obtain and add more lemon, salt and pepper if needed. To obtain a looser consistency, slowly add water to the mixture. Make sure to scrape the sides of the food processor.

Serving suggestions

  • Courgetti Pasta
  • Toast with smashed avocado
  • Grilled vegetables or even as a topping for roasted fish

Note :

  • Do not heat this pesto recipe, especially with the content of Flaxseed Oil which is sensitive to heat
  • Suitable for Vegans if you omit the Parmesan cheese
  • Choose from a range of flax oils from Barleans [link] and Hemp seeds from Nutiva