Kale Pesto Toasts with Red Onions + Grilled Peaches
A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.
Recipe information
Yield
Makes 4–6
Ingredients
For the kale pesto:
For the toasts:
Preparation
Step 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.
Step 2
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.
Step 3
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.
Step 4
Preheat a grill or grill pan to medium high heat.
Step 5
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.
Step 6
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.
