KALE PESTO

1 bunch raw kale, chopped and stemmed
2 cloves garlic
1/4 c. oil
2 to 3 good-sized Tbs. dark miso

Put half of all ingredients in a blender or food processor to mix well. When blended, add the other half of your ingredients until you have a thick paste. Add more oil (or even water), if it is too thick to move the blade). Let sit for 1 hour or more so flavors can blend. Serve over pasta or as a dip with veggies.

(from Mad Mares Cookbook)

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