Ingredients

• Ingredients 1 bunch lacinato kale (about 16 stalks) 3-4 cloves garlic 1 cup kalamata olives, pitted 1/4 cup pumpkin seeds Zest from 1 lemon Juice from 1 lemon 1/3 cup olive oil 1 cup baby spinach leaves Bread for serving

Preparation

• Method Cut the stiff spine out of your kale. Toss all your ingredients into a food processor and blend until it makes a smooth paste. Serve slightly chilled or at room temperature with bread. You can also serve in a sandwich, with pasta like a pesto or over baked tofu… it’s a pretty versatile recipe. Like this recipe and want to try more? Sign up with Veganuary today for recipes delivered straight to your inbox.