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Pesto Toscano Tuscan Pesto

Ingredients
 

18 oz fresh kale
2 each garlic cloves, minced
1 tsp salt
3/4 cup olive oil



 
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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.

 

 
Servings:
6


 

 

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