Pesto toscano (tuscan pesto)
Pesto Tuscan Italian Pasta Vegetarian
Last updated 6/12/2012 12:50:38 AM. Recipe ID 12078. Report a problem with this recipe.
Title: Pesto toscano (tuscan pesto)
Categories: Main dish, Italian, Pasta, Vegetarian
Yield: 6 Servings
18 oz Fresh kale
2 ea Garlic cloves, minced
1 ts Salt
3/4 c Olive oil
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.
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