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Receta Pesto Toscano (Tuscan Pesto)
by Global Cookbook

Pesto Toscano (Tuscan Pesto)
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  Raciónes: 6

Ingredientes

  • 18 ounce Fresh kale
  • 2 x Garlic cloves, chopped
  • 1 tsp Salt
  • 3/4 c. Extra virgin olive oil

Direcciones

  1. Wash the kale well in cool 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 create a thick paste. Will keep in the refrigerator for 5 or possibly 6 days.
  2. VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 min.
  3. Serves 12 as an appetizer on crostini.