Kale Pesto and Parmesan Crostini
Servings
1 Servings
Ingredients
- 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
Instructions
- In a food processor, blend the kale, basil, pine nuts, lemon juice, garlic, salt, and pepper.
- 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
