Leafy Greens Pesto

This non-traditional pesto uses spinach and kale as the base for a delicious and affordable alternative to the classic. This pesto is dairy-free and can be used as a spread for sandwiches, a base for pizza, or a sauce for pasta!

Spinach, chopped
2 cups
Kale, chopped
1 cup
Shelled hemp hearts
1/4 cup
Lemon juice
2 tablespoons
Nutritional yeast
1 tablespoon
Garlic cloves, minced
1/2 teaspoon
Extra virgin olive oil
1/2 cup

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 4

Calories per serving: 418


  1. Combine spinach, kale, lemon juice, nutritional yeast, garlic, and salt in a food processor. Drizzle in olive oil as you begin to blend the ingredients.
  2. Once blended, add the hemp hearts slowly. 

We took this pesto and used it to make a delicious pizza! Starting with a Golden Home thin & crispy pizza crust, we added pesto, sliced tomatoes, and topped it off with an Italian blend of cheese and some sprinkles of goat cheese! Bake at 400 degrees Fahrenheit for 10 minutes.