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Name: Kale Pesto (Phytopia)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 3/4 lb Kale; remove ribs and stems; 4 Garlic peeled; 3/4 c Basil leaves; or combination; 1 Lemon and/or lime; juiced; 2 tb Olive oil; light; 1 ts Salt; or; Garlic salt; 1/2 ts Black pepper; or less to; Extra virgin olive oil;

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INGREDIENTS

3/4 lb Kale; remove ribs and stems
4 Garlic ; peeled
3/4 c Basil leaves; or combination
1 Lemon and/or lime; juiced
2 tb Olive oil; light
1 ts Salt; or
Garlic salt
1/2 ts Black pepper; or less to
Extra virgin olive oil;

Servings

INSTRUCTIONS

1. Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Place in a large microwavable bowl and cover. Microcook on high (100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let standing 3 to 5 minutes. Remove cover to cool. 2. Drop garlic into the bowl of a food processor with the motor running. When finely minced, add the basil, cilantro if using, and cooked kale. Process until unform. (Pat added a little of the kale "juice.") 3. Add juice, olive oil, salt and pepper. Pulse to combine. Serve as you would any pesto: toss with pasta; add to soups and stews. Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin A] NOTES : When I saw this idea, I was very enthused. Kale might be nutritious, but often it is tough and chewy. We serve it raw as a decoration; cooked only when I can use the large bunch. Heres a recipe that really works for me. I freeze it into cubes and add it to soups, stews, and salad dressings! I added the cilantro and lime options to the recipe. -Pat Hanneman (kitpath@earthlink.net) Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998) Posted to EAT-LF Digest by Pat Hanneman on Oct 13, 1998,

NOTES

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Kale Pesto (Phytopia)

3/4 lb Kale; remove ribs and stems
4 Garlic peeled
3/4 c Basil leaves; or combination
1 Lemon and/or lime; juiced
2 tb Olive oil; light
1 ts Salt; or
 Garlic salt
1/2 ts Black pepper; or less to
 Extra virgin olive oil;

1. Wash and stem the kale. Leaving water on leaves from washing, coarsely  chop kale. Place in a large microwavable bowl and cover. Microcook on high  (100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let  standing 3 to 5 minutes. Remove cover to cool.    2. Drop garlic into the bowl of a food processor with the motor running.  When finely minced, add the basil, cilantro if using, and cooked kale.  Process until unform. (Pat added a little of the kale "juice.")    3. Add juice, olive oil, salt and pepper. Pulse to combine.    Serve as you would any pesto: toss with pasta; add to soups and stews.  Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff);  Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin  A]    NOTES : When I saw this idea, I was very enthused. Kale might be  nutritious, but often it is tough and chewy. We serve it raw as a  decoration; cooked only when I can use the large bunch.  Heres a recipe  that really works for me. I freeze it into cubes and add it to soups,  stews, and salad dressings!  I added the cilantro and lime options to the  recipe. -Pat Hanneman (kitpath@earthlink.net)    Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998)    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 13,  1998,

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 12 Servings

Calories: 23
Calories from Fat: 22 (96%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 13.1mg		0 %
Potassium 4mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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