Cooking Recipe Pesto Toscano (Tuscan Pesto)
Recipe Ingredients
18 oz
Fresh kale
2 ea
Garlic cloves, minced
1 ts
Salt
3/4 c
Olive oil
Directions
Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. Will
keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes. Serves 12 as an appetizer on crostini.