Free Recipe Kale Pesto (Phytopia)
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Kale Pesto (Phytopia) Recipe
3/4 lb Kale; remove ribs and stems
4 Garlic cloves; peeled
3/4 c Basil leaves; or combination
-of basil and cilantro
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
-taste
Extra virgin olive oil;
-optional
Kale Pesto (Phytopia) Preparation
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. Here”s 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, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 12
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