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Pesto Toscano (Tuscan Pesto) Recipe

Name: Pesto Toscano (Tuscan Pesto)
Ingredients: 18 ounce Fresh kale; 2 x Garlic cloves, chopped; 1 tsp Salt; 3/4 c. Extra virgin olive oil

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Servings: 6

Ingredients

Cost per serving $0.76 view details

Wash the kale well in cool 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 create a thick paste. Will keep in the refrigerator for 5 or possibly 6 days.
VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 min.
Serves 12 as an appetizer on crostini.

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