Ingredients

• 1 cup chopped kale
• 1 cup basil
• ½ lemon
• ⅛ cup sunflower seeds
• 1 clove garlic
• 1 ounce parmesan
• 4 tbsp olive oil
• ½ tsp salt, to taste
• 1 scoop Green Shot

Method

Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry.

Add the wilted kale and basil to a food processor or high powered blender, along with the basil, lemon juice, sunflower seeds, garlic, Parmesan, scoop of Green Shot and 2 tablespoons of olive oil.

Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season with salt to taste.