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.