Pesto toscano de couve

Ingredientes

• 3 cups fresh Tuscan Kale pulled from stems, rinsed, patted dry and chopped
• 4 good-sized garlic cloves, peeled and roughly chopped
• 1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
• 1 cup high quality extra-virgin olive oil
• 1 cup freshly grated imported Parmesan cheese
• 1/4 cup freshly grated imported Romano cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Modo de preparo

1. 1

   In a food processor, add kale, garlic and pine nuts and process until uniformly chopped.

2. 2

   With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.

3. 3

   Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.

4. 4

   Store in an airtight container in the refrigerator for up to two weeks.