Pesto Toscano
18 ounces of fresh kale
2 Garlic cloves, minced
1 teaspoon of salt
3/4 cup of olive oilWash 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" |
|
|