RECIPE: Kale Pesto From Bonnie Dehn

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RECIPE: Kale Pesto From Bonnie Dehn

FROM BONNIE’S KITCHEN TO YOURS

2 C.  Chopped Kale
1/4  C.  Italian Parsley chopped
1/4  C.  Olive oil
3 T.  Roasted Garlic
1/2 C.  Almonds

Get to work:
Combine parsley, olive oil, almonds, roasted garlic and kale into a food processor.  Purée.   Save this pesto to add to soups for winter time by freezing portions.

2016-09-22T03:50:52+00:00 Categories: Eating, On-site Event, Recipes|Tags: , , , , |