I used pumpkin seeds with this recipe, but I’d also like to try it with pine nuts, or walnuts, so use what you love!
1 Bunch Spigarello
1 Bunch Parsley (or about 3/4 of the bunch)
2 tablespoons blood orange juice
2 cloves garlic
Juice of 1/2 a lemon (give or take)
3/4 cup nutritional yeast
1.5 cups olive oil
1.5 cups pumpkin seeds
1 tsp salt
Pepper: To taste
Rub the spigarello in olive oil and roast the leaves with crushed garlic cloves, on a baking sheet with parchment paper, at 375 degrees for 8-10 minutes. Just like you’re making kale chips. If you have kale, you can use that instead of spigarello!
Mix all the ingredients in a food processor.
You can add a little citrus rind on top for color and flavor.