Earth Matterz

Roasted Spigarello Pesto

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.



Leave a Comment

Your email address will not be published. Required fields are marked *