Winter Kale Pesto
- 1 c Fresh kale, chopped
- ;stems removed
- 1/2 c Dried basil
- 2 md Garlic cloves
- 2 tb Parmesan cheese, grated
- 1/4 c Sunflower seeds
- 3/4 c Olive oil
- Salt
- Freshly ground pepper
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 Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 31. Posted by Cathy Harned.
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 Cook's Garden" catalog,
Vol. 9, No. 1. Spring 1992. Pg. 31. Posted by Cathy Harned.
