Pesto Toscano (tuscan Pesto)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Italian, Main dish, Pasta, Vegetarian | 6 | Servings |
INGREDIENTS
| 18 | oz | Fresh kale |
| 2 | Garlic cloves, minced | |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 264
Calories From Fat: 242
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 608.6mg
Potassium: 198.3mg
Carbohydrates: 5.1g
Fiber: 1.7g
Sugar: 1.1g
Protein: 1.7g