Winter Kale Pesto Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 cup: Fresh kale, chopped
, stems removed
1/2 cup: Dried basil,
2 medium: Garlic cloves,
2 tbsp: Parmesan cheese, grated
1/4 cup: Sunflower seeds,
3/4 cup: Olive oil,
Salt,
Freshly ground pepper,
Directions:
Ogden writes: "Toss with firm-textured whole wheat pasta, broccoli and
cheese."
Combine kale, basil, garlic, cheese and sunflower seeds in a blender.
Process to mix. With the blender running, slowly add the olive oil.
Season to taste with salt and pepper; process to desired consistency.
Yield: 1 1/4 cups.
Recipe from "Pesto!" cookbook, pg. 73. In "The Cooks Garden"
catalog, Vol. 9, No. 1. Spring 1992. Pg. 31. Posted by Cathy Harned.
Source from luhu.jp
cheese."
Combine kale, basil, garlic, cheese and sunflower seeds in a blender.
Process to mix. With the blender running, slowly add the olive oil.
Season to taste with salt and pepper; process to desired consistency.
Yield: 1 1/4 cups.
Recipe from "Pesto!" cookbook, pg. 73. In "The Cooks Garden"
catalog, Vol. 9, No. 1. Spring 1992. Pg. 31. Posted by Cathy Harned.
Source from luhu.jp