Pesto Toscano (tuscan Pesto) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
18 ounce: Fresh kale,
2 each: Garlic cloves, minced
1 tsp: Salt,
3/4 cup: Olive oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp