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).
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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