Prep time: 10-15 mins. | Cook time: 30 mins. | Serves: 4-5
Ingredients
-
1 cup Garlic scapes (chopped)
-
3 cups Fresh spinach, lightly packed
-
1/3 cup Fresh basil leaves, packed
-
1/3 cup Fresh parsley leaves, packed
-
1/2 cup Raw pumpkin seeds, toasted
-
1/2 cup Olive oil
-
1/2 cup Cold chicken or vegetable broth
-
1 1/2 Large lemons (retain juice & zest)
Directions
-
Toast pumpkin seeds in a saute pan over medium heat until golden and starting to pop, stirring often. Remove from heat and let cool while preparing other ingredients.
-
Place garlic scapes and lemon juice in a blender, or food processor, and process until lightly chopped, then add spinach and herbs, and continue processing until just starting to mix.
-
Slowly add olive oil/broth and continue to blend until smooth, scraping sides as necessary, then add pumpkin seeds and blend until finely chopped.
-
Adjust seasoning to taste, adding more lemon juice if necessary.
-
Serve immediately, or store in the refrigerator for up to a week. For longer storage, freeze in ice cube trays, then transfer to freezer bags. Thaw in refrigerator or at room temperature.