Recipe for Pesto Toscano (Tuscan Pesto)


18 oz fresh kale
2 each garlic cloves, minced
1 teaspoon salt
3/4 cup 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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