Side Pannel
Pesto Toscano (Tuscan Pesto)
Pesto Toscano (Tuscan Pesto)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Pasta, Vegetarian, Italian
Ingredients List
- 18 oz Fresh kale
- 2 Garlic cloves, minced
- 1 ts Salt
- 3/4 c 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.
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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