SERVES: 2

Ingredients

• 1 cup raw pumpkin seeds, hulled and toasted
• ½ cup flat-leaf parsley, fresh
• ¼ cup chives, fresh and coarsely chopped
• ¼ cup plus 2 teaspoons extra-virgin olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon lemon zest, finely grated
• 2½ cups baby spinach (packed tightly), fresh
• 1 garlic clove

Directions

1. In a small pan over medium heat, add 2 teaspoons olive oil. When the oil is hot, add the pumpkin seeds and heat until they start to smell nutty, puff and change color slightly. This will take about 4 minutes, stir often.

2. Combine toasted pumpkin seeds, parsley, chives, oil, garlic, salt, black pepper, lemon zest, and baby spinach in a food processor. Pulse until well combined. Taste and add more salt and pepper if needed.