Pesto toscano (tuscan pesto)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | ounces | Fresh kale |
| 2 | eaches | Garlic cloves, minced |
| 1 | teaspoon | Salt |
| ¾ | cup | 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.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95