Serving

Tuscan Kale Pesto
Italy - Tuscany
   
Makes
Effort:
Sched:
DoAhead:  
1-1/3 cups  
**
40 min  
Yes
This simple, flavorful (and very economical) pesto is used as a pasta sauce, as a spread on toast, and to enrich beans and soup. It is slightly sweet, mild and pleasant in taste, and loaded with ultra-neutritious (and reputedly cancer fighting) kale.






1
4-1/2
2-1/2
2
1/2
1/3
#
qt
T
cl
c
t
Tuscan Kale (1)  
Water
Salt
Garlic, large
Olive Oil, ExtV
Salt
Make   -   (40 min - 15 min work)
  1. Wash the KALE and cut out the central ribs.
  2. Bring Water to a rolling boil and add Salt. Stir in Kale and keep at a fast simmer until tender, about 12 minutes for Tuscan kale, longer for others.
  3. Strain out Kale and refresh in cold water. Drain and squeeze out all excess moisture.
  4. Crush GARLIC and chop.
  5. Mix together Kale, Garlic and Olive Oil. Purée in a food processor or by some other means.
  6. Salt to taste.
  7. This pesto can be kept in a jar in the refrigerator for a few days if you pour a little olive oil over it to protect from air. Otherwise you can freeze it.
  8. To use as pasta sauce, warm it up gently, and tumble well with the drained pasta to coat. Use a pasta with only moderate ability to hold sauce, this will coat well. Serve with grated Parmesan. This recipe is sufficient for more than a pound of pasta.
NOTES:
  1. Tuscan Kale:   Tuscan black kale is now easy to find in the farmer's markets here in Los Angeles. Other kales can be used, but are tougher and take longer cooking, and the color will be a bit different. You will also need at least 1/2 again as much because they are stemmier. For details see our Kale page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
yjn_tusckale1 130203 rwg98   -   www.clovegarden.com
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