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Pesto Toscano (Tuscan Pesto)

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Try this Pesto Toscano (Tuscan Pesto) recipe, or contribute your own. "Italian" and "Main dishes" are two of the tags cooks chose for Pesto Toscano (Tuscan Pesto).

Yield: 6 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pasta

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Verified by stevemur

Servings          
Original recipe makes 6 Servings
3/4 colive oil
1 tsSalt
18 ozFresh kale
2 Garlic; minced

Pesto Toscano (Tuscan Pesto) Preparation

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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Calories Per Serving: 107
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Tags

  1. Main dishes
  2. Italian
  3. Pasta
  4. Vegetarian
  5. Garlic
  6. Olive oil
  7. Dinner

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