• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pesto Toscano (Tuscan Pesto)

  • Recipe Submitted by on

Category: Main Dish, Pasta, Vegetarian, Italian

 Ingredients List

  • 18 oz Fresh kale
  • 2 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 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.

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