Try this Pesto Toscano (Tuscan Pesto) recipe, or contribute your own.
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.
There are no reviews yet for Pesto Toscano (Tuscan Pesto). Be the first to review it!