🫙 From the Spice Rack
Pesto Toscano (Tuscan Pesto)
18 oz Fresh kale 2 ea 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 gr...
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Ingredients4 items
Ingredients
- 18ozfresh kale
- 2ea garlic cloves, minced
- 1tsp salt
- 3/4cup olive oil
Directions
- 1
18 oz Fresh kale 2 ea Garlic cloves, minced 1 ts Salt 3/4 c Olive oil Wash the kale well in cold water & pat it dry
- 2
Cut away the ribs & stem of the kale, leaving only the leafy greens
- 3
Combine all the ingredients in a food processor & process to form a thick paste
- 4
Will keep in the refrigerator for 5 or 6 days
- 5
VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes
- 6
Serves 12 as an appetizer on crostini.