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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Grains Italian Cheese, Seasonings, Italian, Sauces, Vegetables 1 Batch

INGREDIENTS

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

INSTRUCTIONS

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.

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