Pesto toscano (tuscan pesto)
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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.
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      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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Recipe ID 12078 (Apr 03, 2005)

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