Published on May 1, 2017
Last updated May 22, 2017
3 garlic cloves
3 tablespoons walnut halves
1 tablespoon ground flax seeds
2 cups lightly packed baby spinach leaves
2 cups torn, lightly packed kale leaves
1 tablespoon powdered spirulina (optional)
1/2 finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey (optional)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup grape seed or extra virgin olive oil
Turn on an empty food processor and drop in garlic cloves, walnut pieces and flax seed. Pulse until evenly chopped.
Add spinach, kale, spirulina and lemon zest. Pulse until mixture is finely and evenly chopped.
Scrape down sides of bowl and add lemon juice, honey, kosher salt, cayenne pepper.
Turn the food processor on and gradually add grape seed or olive oil in a thin stream to blend.
Serve raw or lightly warmed. Refrigerate for up to 2 days with a piece of plastic wrap pressed on the surface of the sauce or a thin layer of olive oil poured on top.