Winter kale pesto

Yield: 1 Batch

Measure Ingredient
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 Salt
\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.

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