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Pesto Toscano (Tuscan Pesto) ethnic, main dish, pasta, vegetarian 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. Carol Field, "Italy in Small Bites" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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