Winter Pesto Crostinis Recipe

Winter Pesto Crostinis

Copy & Paste into your blog!

Ingredients

1 cup kale, torn into small pieces and stem removed.1 cup spinach, loosely packed½ cup parsley, loosely packed½ cup nuts (pine nuts, hazelnuts, macadamia, anything mild will work)1 clove garlic, chopped1 tsp fresh rosemary, stem removed1/3 cup freshly grated parmesan ½ cup olive oil½ tsp saltPinch red pepper flakesdelicious bread or crackers (I like a crusty baguette)

How to make Winter Pesto Crostinis


Prepare an ice bath in a large bowl to cool the kale after cooking.  Bring a pot of water to a boil then add kale and blanch for 4 minutes.  Remove kale with slotted spoon and place immediately in ice bath to cool down.  Once cool, drain excess water from kale.
Add everything except bread and olive oil to a food processor.  Drizzle olive oil into the processor while pulsing.  Do not over process; we’re not making baby food here.
Spoon about 1 tsp of the pesto on each crostini and grate fresh parmesan over the top. 
mikeyb891
Question from the Chef

“What's your favorite way to cook with kale?”

Register or login to add a comment!

Share