| 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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