Title: Pesto Toscano (Tuscan Pesto)
Categories: Entree Ethnic Pasta Vegetarian
Yield: 6 Servings

18	oz	Fresh kale
2		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.

Carol Field, "Italy in Small Bites"

previous

next