Subj : Mesopotamian Kale Pesto
To   : All
From : Ben Collver
Date : Wed Jul 31 2024 09:43 am

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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