Yield: 1 Batch
|1 cup||Fresh kale, chopped|
|\N \N||;stems removed|
|½ cup||Dried basil|
|2 mediums||Garlic cloves|
|2 tablespoons||Parmesan cheese, grated|
|¼ cup||Sunflower seeds|
|¾ cup||Olive oil|
|\N \N||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: 1¼ 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.