1 1/2 cup fresh swiss chard, washed and partially stemmed (just remove big chunks of stem)
1/4 cup hemp seeds (I used Manitoba Organic Hemp seeds)
3 or more garlic cloves (depends on how garlicky you like your pesto – I’ve use 4-5 before)
1/3 cup extra virgin olive oil + 1 tbs
1/4 teaspoon sea salt
Directions:
Heat 1 teaspoon oil in a pan over medium heat. Add swish chard and cook, stirring, until wilted, about 1-2 minutes.
Remove chard from pan and let cool slightly. Squeeze out any excess moisture from chard.
Place chard, garlic, and hemp seeds into food processor and pulse for 20 seconds.
Turn the food processor on to keep running and and slowly add oil from the top until it blends into a creamy mixture.
Season with salt pulsing 5 more seconds.
Transfer to a glass container and cover top with 1/2 tbs of olive oil. Will keep in the refrigerator for 2 weeks. Alternatively, as seen in the above picture, you can spoon into ice cube trays and freeze. After freezing, transfer to a freezer bag. It will keep for much longer. Instant pesto anytime!
