1 clove garlic

1 cup lightly packed destemmed kale leaves

1/4 cup oil packed sun-dried tomatoes

1/4 cup hemp seeds

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon fine grain sea salt

In a food processor, or blender, pulse the garlic until minced.  Add the kales leaves, sun-dried tomatoes, hemp seeds, lemon juice, olive oil, salt, and 2 tablespoons water and process until incorporated, stopping and scraping down the sides of the bowl or blender as necessary.  This pesto is wonderful as a topping for a grilled Portobello mushroom burger or chicken sandwich.  It is also fantastic as a topping for grilled crusty bread or crackers as an appetizer.

From: Angela Liddon Oh She Glows Cookbook