Roasted Spigarello Pesto

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Roasted Spigarello Pesto

Author: Kali Star

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!

Ingredients

• 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

Instructions

1. 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!
2. Mix all the ingredients in a food processor.
3. Add a little citrus rind on top for color and flavor.

https://www.earthmatterz.com/blog/creamy-borscht-soup

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Tag @earthmatterz on instagram and hashtag it # spigarello