Kale Pesto

Kale Pesto Crostini

Kale Pesto Crostini

I’m not going to lie; I too was subject to the kale fanaticism. I sampled my fair share of kale chips, wore my “Oh KALE yeah” t-shirt with pride, and even blended it into a smoothie or two. I sympathize with those worn out by the “super food kale” craze, but this recipe is too good to pass up. I first became acquainted with kale pesto at a family cooking class on my birthday, and it has made frequent appearances on my plate since then. With the sharpness of raw kale and garlic, this pesto packs a punch! But fear not, the goat cheese and bread in this recipe swoop in to mellow the bite, and pairing this pesto with pasta or as a sandwich condiment has the same affect. Whatever your stance may be on the super food trends, don’t give up on kale just yet!

Kale Pesto
Author: Claire Crane
  • 2 cups kale, deribbed and cut into strips
  • 1 cup walnuts, chopped
  • 2 small cloves garlic
  • 1/2 cup parmesan cheese, shredded
  • 1/3 cup olive oil
  • Sea salt and black pepper to taste
  • 4 oz. goat cheese
  • 12-inch baguette of the best rustic bread you can get your hands on
  1. Toast the walnuts over a low flame. Beware of burning!
  2. Pulse the kale, toasted walnuts, garlic, and parmesan in the food processor until smooth
  3. Gradually add the olive oil, salt, and pepper
  4. Slice the bread into 1-inch thick slices
  5. Smooth a layer of goat cheese onto each slice of bread (be generous, the creamy goat cheese offsets the sharpness of the pesto)
  6. Spoon a healthy dollop of kale pesto on each crostini
  7. Garnish with a sprinkling of sea salt
  • I recommend choosing Lacinto (aka Dinosaur) kale, the texture and sharp flavor are preferable for the pesto!
  • If you’re catering to nut-free audiences, you can omit the walnuts



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