Serves: 6
Total Calories: 241
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.
This Pesto Toscano (Tuscan Pesto) recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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