Pages

Tuesday, February 2, 2010

Pesto Toscano (Tuscan Pesto) Recipe

INGREDIENTS:
18 oz Fresh kale
2 each Garlic cloves, minced
1 teaspoon of Salt
3/4 cup of Olive oil
DIRECTIONS:
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.

http://recipesrule.blogspot.com/

http://yumyumrecipes123.blogspot.com/

http://bestrecipes123.blogspot.com/

http://antonyworrallthompsonrecipes.blogspot.com/

http://jamie-oliver-recipes.blogspot.com/

No comments: