Organic Buying Club of So. Fla.

18 oz. fresh kale

2 garlic cloves, minced

1 t. salt

3/4 c. olive oil

1/2 c. walnuts, toasted

1/2 c. Parmesan cheese

2 T. sun-dried tomatoes

Wash the kale in cold water and pat dry. Cut away the ribs and stem, leaving only the leafy greens. Combine all the ingredients in a food processor and process to form a thick paste.

Will keep in the refrigerator 5 to 6 days.

To freeze, put less olive oil in the food processor. After placing pesto in a container, cover with a thin layer of olive oil, cover with lid, and freeze. (This layer of olive oil will keep the pesto from turning brown). When ready to use, defrost and mix olive oil into the pesto.

VARIATION: For a mellower and less robust flavor, blanch the kale in boiling water 3 to 5 minutes.