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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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