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Title: Mesopotamian Kale Pesto
Categories: Pesto
Yield: 1-1/2 cups

2 c Organic kale; deveined and
-chopped
2 cl Garlic; peeled
1/3 c Raw pistachios; shelled
1/4 ts Red or black pepper
1 tb Tamari
1/2 Lemon; juice of

In a food processor, process all ingredients slowly until smooth and
creamy. Store the pesto in the refrigerator for up to 2 weeks.

Note: Use this pesto as a dip, a spread for bruschetta, or toss with
spiralized raw zucchini "noodles."

Recipe by Margarita Restrepo & Michele Lastella

Recipe FROM: Master Plants Cookbook, 2016

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