Recipe - Pesto Toscano (Tuscan Pesto)

18 ounce Fresh kale
2 Garlic cloves, minced
1 teaspoon Salt
Three fourths cup Olive oil

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.