The Pina Chama (Cozy Corner) in Gush Etzion
was founded in 2001. It’s open each day (except Shabbat)
from 7 AM – 9 PM to serve snacks and love to the
soldiers and security officers serving in the area.
To see the work of the Pina Chama volunteers: https://www.youtube.com/watch?v=_Kzh0_e4MEQ
We’d like to send 1000 cookies (and other baked goods)
from Ma’ale Adumim to help the Pina Chama feed the soldiers.
Cookie donations can be dropped off at Mitzpe Nevo 44/5
until Sunday, June 14.
For more info on the Pina Chama –
Rivkah Lambert Adler
This Kale Basil Pistachio Garlic Scape Pesto is a great way to enjoy in-season Machane Yehuda market produce. Great with crackers or pasta
Although traditional pesto is made with basil, I’ve found almost any leafy green vegetable works well in combination with basil – whether it’s kale, Swiss chard or beet greens. Garlic Paste or roasted garlic makes a great alternative to garlic, and pistachios are a nice change from pine nuts.
Stir a few spoonfuls of this summer pesto into a bowl of hot pasta or cold pasta salad (I add fresh tomatoes, fresh mozzarella cheese and sometimes leftover grilled chicken), thin out with olive oil and drizzle over a fresh tomato mozzarella cheese platter, use it as a sandwich spread, stir a little into some hummus, or serve with grilled chicken or fish.
- 1 bunch kale, thick stems removed, torn into pieces
- 1 bunch basil, stems removed
- 3 tablespoons Garlic Scape Paste/ roasted garlic
- ⅓ cup toasted pistachios/pgnolis/brazil,almonds
- ½ cup extra virgin olive oil
- salt and fresh ground black pepper, to taste
- Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Paste /roasted garlic and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.