Kale Pesto Toasts With Red Onions + Grilled Peaches

Name: Kale Pesto Toasts With Red Onions + Grilled Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small bunch of kale; 2 small cloves garlic; 1/4 cup toasted pine nuts; 1/2 teaspoon sea salt, to taste; 1 cup packed basil leaves; 1/3 cup grated parmesan cheese; 1/2 cup extra virgin olive oil; 2-3 tablespoons fresh lemon juice; 1 tablespoon extra virgin olive oil; 2 peaches; 1 fresh loaf of bread; 1/2 cup thinly sliced red onion; 4 ounces shaved parmesan, for garnish; Chopped parsley, for garnish; Freshly ground black pepper

Servings: persons

1 small bunch of kale
2 small cloves garlic
1/4 cup toasted pine nuts
1/2 teaspoon sea salt, to taste
1 cup packed basil leaves
1/3 cup grated parmesan cheese
1/2 cup extra virgin olive oil
2-3 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 peaches
1 fresh loaf of bread
1/2 cup thinly sliced red onion
4 ounces shaved parmesan, for garnish
Chopped parsley, for garnish
Freshly ground black pepper

1
["Bring a pot of water up to a boil. Set aside a bowl of ice water. Remove the thick stems from the kale. Blanch the kale for 30 seconds, just enough to take the raw edge off, and then quickly shock it in the ice water. Transfer it to a colander to drain. You should have about a heaping cup of blanched kale.", "For the pesto, into a food processor, add the garlic, pine nuts and salt and run until smooth. Add the drained kale and basil and give it a few more pulses to break down. Add in the Parmesan and let it run, drizzle in the olive oil until you reach your desired consistency.", "Add the lemon juice and pulse again. Taste for salt and transfer to a container until needed. The pesto can be made a day in advance.", "Preheat a grill or grill pan to medium high heat.", "Pit the peaches and cut them each into 8 wedges each. Toss them in the olive oil and grill for 3 minutes per side, being careful not to overcook.", "Cut four, 1"" slices of fresh bread and toast it lightly. Spread desired amount of pesto on top and distribute a few peach slices and red onion per toast. Garnish with shaved parmesan and fresh ground pepper."]

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small bunch of kale, 2 small cloves garlic, 1/4 cup toasted pine nuts, 1/2 teaspoon sea salt, to taste, and more.

Yes, Kale Pesto Toasts With Red Onions + Grilled Peaches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!