|
| -= Exported from BigOven =-
Kale Pesto (Phytopia)
Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Herbs
Categories: Lime, Lemon, Garlic Salt, Olive oil, Garlic, Basl, Low calorie, Condiments
-= Ingredients =-
3/4 pound Kale, remove ribs and stems
4 Garlic cloves, peeled
3/4 cup of basil leaves
1 Lemon and/or lime, juiced
2 tablespoons of Olive oil, light
1 teaspoon Salt; or garlic salt
1/2 teaspoon of 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 uniform. (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.
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 50 **
** Easy recipe software. Try it free at: http://www.bigoven.com **
|
|