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  • In the News: Milk Supply Commentary

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Kale Pesto

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  • Ready in: 20 minutes prep
  • Serves: 4
  • Complexity: easy
Kale Pesto

Adapted from: The Phytopia Cookbook, by Barbara Gollman and Kim Pierce (Phytopia, Inc., 1998).

Ingredients

  • ¾ pound kale, large stems removed
  • 3-4 garlic cloves, peeled
  • ¾ cup basil leaves
  • juice of one lemon
  • 2 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • freshly ground pepper

Directions

Coarsely chop kale, leaving water on leaves from washing. Steam until soft. Let stand without cover 2-3 minutes to cool.

Drop garlic into a food processor with motor running. When finely minced, add the basil and cooked kale. Process until uniform.

Add lemon juice, olive oil, salt, and pepper to taste. Serve as you would pesto. Drizzle with olive oil, if you’d like.

Serve on bruschetta, as a spread on wraps or quesadillas, or on pasta with chopped heated tomatoes, crumbled feta cheese, and toasted pine nuts.

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