Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 KALE PESTO 1 Large bunch of kale 1 1/2 lemons juiced 6 cloves of garlic 3/4 cup raw sunflower seeds 5 Tbsp (75 ml) of raw tahini 1/4 cup of olive oil salt to taste Put everything in food processor and chop finely. I usually stir in the olive oil and add salt after it is chopped and blended. The second pesto I make is SPINACH PESTO. I put in a bag of spinach and 1/2 bunch of parsley (I prefer flat leaf). I follow the recipe above except I did not use Tahini but added 1/2 cup of raw pumpkin seeds. (It was just as yummy.) I love dipping stemmed chilled broccoli into this sauce. Quote Link to comment Share on other sites More sharing options...
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