Winter Pesto Crostinis Recipe

Winter Pesto Crostinis


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. 
Question from the Chef

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

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