Recipe Archives->Vegetarian->Pesto 04

Kale and Lemon Pesto

1/2 bunch kale
2 Tbs olive oil
1/2 cup pine nuts and/or sunflower seeds 
1 Tbs dry basil (or 2-3 fresh)
1 tsp dry oregano (or 1 Tbs fresh)
1/4 cup fresh lemon juice
1-2 cloves garlic, minced
1/2 tsp sea salt

Pound kale with salt, oil and oregano until bruised and deep green,
or place it in the food processor.  Process together with rest of
ingredients.

Store in fridge for up to one week, freeze in small jars for
individual servings

Enjoy on slices of cucumber, crackers, on rice, as a veggie dip,
etc.

Printable version: pesto04.txt.