tuscan cabbage pesto

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come see the new section I started in my links library.

http://home.earthlink.net/~kitpath/links/LibCalFood.htm

 

I just added the Royal Rose's recipe archive to the page.

that's where i found this recipe

 

 

* Exported from MasterCook *

 

Tuscan Cabbage Pesto

 

Recipe By :Red, White & Greens by Faith Willinger

Serving Size : 6 Preparation Time :0:00

Categories : Condiments Information, Tips, Misc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Royal Rose Tuscan cabbage

(cavolo nero or kale)

4 quarts water -- (4 to 5)

2 tablespoons kosher or coarse sea salt -- (2 to 3)

2 cloves garlic

1/4 cup extra virgin olive oil -- (1/4 to 1/2)

Salt to taste

 

Wash Tuscan cabbage and remove the leaves from the tough central ribs. Boil

water, then add cabbage and kosher or coarse sea salt. Cook until tender, 10-15

minutes. Remove with slotted spoon and refresh in cold water. Drain and squeeze

to remove excess moisture.Puree cabbage, garlic, olive oil and salt in food

processor to form smooth, stiff paste. Refrigerate pesto in glass jar or bowl;

mixture will keep as long as several days. Serve as a spread with grilled

toasts, or use as a condiment in vegetable soups.

 

 

Source:

" Royal Rose Recipes http://www.radicchio.com/recipes/f01.html "

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Per Serving (excluding unknown items): 119 Calories; 10g Fat (67.2% calories

from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

2183mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 773 0 0 1326 0 0 0

 

 

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