Pesto Toscano (tuscan Pesto)

Serves:

Ingredients:

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

Method:

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"