INGREDIENTS

3 cups of fresh greens (arugula, turnip, kale, spinach)

1/2 cup hulled pumpkin seeds,toasted

4 cloves garlic, roughly chopped

4 tablespoons olive oil

Juice of 1 lemon

INSTRUCTIONS

Wash greens and dry completely.

In a small sauté pan, toast pumpkin seeds on medium heat until slightly browned, approximately five to seven minutes. Be careful not to burn them. Allow them to cool.

Place greens, pumpkin seeds, garlic, olive oil and lemon juice in food processor. Blend until smooth.

To use: spread on sandwiches for an extra kick; eat on crackers or mix with already cooked pasta.

Yields 1 cup