Kale Pesto

from cookie and kate

• 2 to 3 cloves garlic
• 3 cups packed kale (about 1 small bunch)
• ¾ cup hemp seeds or toasted walnuts or pecans
• 2 tablespoons lemon juice (about 1 lemon)
• ¾ teaspoon fine-grain sea salt
• ¼ teaspoon ground pepper
• Red pepper flakes, optional (if you want to add some kick)
• ¼ cup flaxseed oil or extra-virgin olive oil (more if desired)
• Entirely optional: ⅓ cup grated Parmesan cheese

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 your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)