50 g Murtola hemp seeds (with shells) 50 g pumpkin seeds 1 garlic clove 100 g kale (without stems) 1 dl Parmesan cheese, grated juice of half a lemon ¾ cup rapeseed oil 2 tablespoons Murtola hemp oil salt and pepper
Roast the seeds in a dry frying pan until golden brown and let cool. Mix the seeds, kale, grated parmesan and lemon juice in a food processor or with a stick blender. Add the oil in a thin stream and a splash of water if necessary. Season with salt and pepper. Serve e.g. with bean paste.
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