Pesto Toscano (Tuscan Pesto)
Yield
12 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
kale
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
kale
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
salt
|
|
| 177 | 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.
