Pesto Toscano (Tuscan Pesto)

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3/4 c olive oil
1 ts Salt
18 oz Fresh kale
2 Garlic; minced

Original recipe makes 6 Servings



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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