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Kale Pesto Crostini
Kale Pesto Crostini
Print Recipe Kale Pesto Crostini


  • 2 ounce chunk parmesan cheese, roughly chopped
  • 2 clove garlie
  • 2 cups kale, roughly chopped
  • 1 cup parsley leaves
  • 1 teaspoon lemon zest
  • 1 squeeze lemon juice
  • 1/2 cup walnut halves
  • 1/3 cup olive oil, plus more for crostini
  • 1 baguette, thinly sliced on a bias
  • Salt and pepper
  • Parmesan shavings, for garnish


  • Preheat oven to 400. In the bowl of a food processor, pulse parmesan until finely grated. Add garlic and pulse until mixture is homogenous. Add kale and parsley, and pulse until mixture is finely chopped but not paste-like. Scrape down sides of bowl. Add zest, lemon juice, and walnuts. Pulse until walnut is very finely chopped. From the opening on top, stream in olive oil with blade running. Scrape down sides of bowl as needed. Season with salt and pepper.
  • Lay baguette slices on a sheet tray and brush or drizzle with olive oil on both sides. Season with salt and pepper. Bake for 5 minutes, flip crostinis, and bake another 5 minutes on other side. Spread with kale pesto and garnish with a parmesan shaving.