Watlington Climate Action Group
Feb 21, 20211 min
Seasonal Recipe:
Total time 10 minutes Serves 4
Ingredients
Pinch of salt
200g Kale
125g pumpkin seeds (you can swap these out for sunflower seeds, almonds or pine nuts)
Juice of 1 lemon
70ml of olive oil
2 -3 roasted garlic
Small bunch parsley
Method
Roast the garlic, with skin on in the oven for 15-20 minutes at 180C .
Squeeze out the pulp from the garlic, once cool. Toast the pumpkin seeds, by placing the seeds in a dry pan on a low heat until golden.
Put all ingredients in the blender and blend until smooth, add a little extra oil if needs to blend well. Add to 100g of pasta per person for a quick and easy meal.
Notes
Keeps for up to a week and can be frozen in portions.