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)
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.