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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.
Carol Field, "Italy in Small Bites"
Your Pesto Toscano (Tuscan Pesto) is ready. Bon appetit!
Related recipes: Main dish, Italian, Pasta, Vegetarian
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