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  • Mesopotamian Kale Pesto

    From Ben Collver@1:124/5016 to All on Wed Jul 31 09:43:30 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mesopotamian Kale Pesto
    Categories: Pesto
    Yield: 1-1/2 cups

    2 c Organic kale; deveined and
    -chopped
    2 cl Garlic; peeled
    1/3 c Raw pistachios; shelled
    1/4 ts Red or black pepper
    1 tb Tamari
    1/2 Lemon; juice of

    In a food processor, process all ingredients slowly until smooth and
    creamy. Store the pesto in the refrigerator for up to 2 weeks.

    Note: Use this pesto as a dip, a spread for bruschetta, or toss with
    spiralized raw zucchini "noodles."

    Recipe by Margarita Restrepo & Michele Lastella

    Recipe FROM: Master Plants Cookbook, 2016

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