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Pesto toscano (tuscan pesto)

Yield: 6 Servings

Ingredients:

• 18 oz Fresh kale
• 2 ea Garlic cloves minced
• 1 ts Salt
• 3/4 c Olive oil

Instructions:

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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