Got a load of kale/spinach/cavolo nero that needs using up? I’ve got ya!

This sauce is ready in minutes and can be mixed into yogurt as a dipping sauce with pitta bread, stirred into pasta or used as a pizza base!

Serves: 1 jar (approx 4 servings)

Ingredients

• 250 cavolo nero
• 1 handful fresh parsley
• 2 tbsp extra virgin olive oil
• 1 green/red chilli (I kept the seeds in)
• 4 cloves of garlic
• 35g tahini (approx 2 tbsp)
• 1 tbsp of water (or more if required)
• 1/2 tsp sea salt

Method

1. Place all ingredients into a blender and blend for 2-3 minuites until it shrinks down to half the size
2. Spoon into a jar and use as you wish!