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COOKING
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
MMMMM
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
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