Pesto toscano (tuscan pesto)
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Recipe by: rase
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
18 oz Fresh kale 1 ts Salt
2 ea Garlic cloves, minced 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.
Carol Field, "Italy in Small Bites"
Submitted By MARK SATTERLY On 03-27-95
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