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.