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Pesto Toscano (Tuscan Pesto)

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Submitted by uclamierh

YIELD

12 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

18 520.2
OUNCES ML/G KALE
fresh
2 2
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML SALT
¾ 177
CUP ML OLIVE OIL

Directions

Wash the kale well in cold water and pat it dry.

Cut away the ribs and stem of the kale, leaving only the leafy greens.

Combine all the ingredients in a food processor and process to form a thick paste.

Will keep in the refrigerator for 5 or 6 days.

VARIATION: For a mellower and less robust flavour, blanch the kale in boiling water for 3 to 5 minutes.

Serves 12 as an appetizer on crostini.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 127 96% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 202mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 37% Vitamin C 25%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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