Recipe 4 All: Pesto Toscano (Tuscan Pesto) Recipe — Every recipe in the World on this site.

Recipe 4 All: Pesto Toscano (Tuscan Pesto) Recipe

Pesto Toscano (Tuscan Pesto)

Yield: 6 servings
18oz Fresh kale
2  Garlic cloves, minced
1teaspoon Salt
¾cups 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"

Your Pesto Toscano (Tuscan Pesto) is ready. Bon appetit!

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