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)
ground pepper to taste
chop kale, leaving water on leaves from washing.
in large microwavable bowl and cover.
on HIGH (100% power) for 5 minutes.
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.
juice, olive oil, salt and pepper to taste.
as you would pesto.
with additional olive oil if desired.
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.