Ingredients
3garlic cloves
3cupskaleabout 1 small bunch
¾cuphemp seedsor toasted walnuts or pecans
2tbsplemon juice
¾tspfine-grain sea salt
¼tspground pepper
red pepper flakesoptional
¼cupflaxseed oilor extra-virgin olive oil, more if desired
⅓cup Parmesan cheesegrated , optional
1lbwhole grain pastalinguine
1cuppasta waterreserved
salt
Preparation
In a food processor, add the peeled garlic cloves and process until the garlic is minced.
Add the kale, hemp seeds, lemon juice, salt and pepper.
Turn on the food processor and drizzle in the oil. Process until the pesto reaches desired consistency, stopping to scrape down the sides as necessary.
Bring a large pot of salted water to boil.
Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta.
Let the pasta and pasta water cool for a minute.
Transfer the pasta to a serving bowl and mix in pesto with splashes of cooking water.
Serve, and enjoy!
