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Kale Pesto and Parmesan Crostini

  • Duration
  • Prep Time
  • 1 ½ cupsServings


  • 3 cups fresh chopped and stemmed kale
  • 1 cup fresh basil
  • ½ cup pine nuts
  • 1 tablespoon lemon juice
  • 1 whole garlic clove
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup extra virgin olive oil
  • ½ cup shredded Parmesan


1. In a food processor, blend the kale, basil, pine nuts, lemon juice, garlic, salt, and pepper. 

2. With the blender running, slowly drizzle in the olive oil until the pesto is thick.

Spread the pesto on toasted artisan bread and top with shredded Parmesan.                   

Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW

good quality