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From
The Phytopia
Cookbook, by Barbara Gollman, RD and Kim Pierce, Phytopia,
Inc, Dallas, TX reprinted with permission from the authors. I
am ALWAYS looking for new ways to eat kale, one of the most power-packed
foods on the planet. Enjoy this new pesto sauce!
- 3/4 cup
kale (wash and remove large stems)
- 3-4 cloves
garlic, peeled 3/4 cup basil leaves (wash and pat dry)
- 2 Tbsp.
extra virgin olive oil
- 1 teaspoon
salt (or to taste)
- freshly
ground pepper to taste
Directions:
Coarsely
chop kale, leaving water on leaves from washing.
- Place
in large microwavable bowl and cover.
- Microwave
on HIGH (100% power) for 5 minutes.
- Stir;
return to microwave for another 5 minutes.
- Let stand
2-3 minutes, remove cover to cool.
- Drop garlic
into the bowl of a food processor with the 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 additional olive oil if desired.
I always
make more pesto than I can use at one time. I then freeze the
remainder in 1 Tbsp. *plops* in an ice cube tray. When frozen
solid, I pop them into a ziploc bag. Then when recipes call for
1 Tbsp. of pesto, I have it ready to go. In addition, I often
add pesto to soups for additional flavor and phytochemicals.
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