Avocado Toasts with Kale-Pistachio Pesto

  0.0 – 0 reviews  • Vegetarian
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 avocado toasts

Ingredients

  1. 3 cups chopped kale
  2. 1/3 cup fresh cilantro
  3. 1/3 cup pistachios, toasted
  4. 2 tablespoons grated parmesan cheese
  5. 1 small clove garlic, grated
  6. 1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
  7. 1/4 cup extra-virgin olive oil
  8. Kosher salt and freshly ground pepper
  9. 4 slices crusty bread, toasted
  10. 3 avocados
  11. 1 lemon, halved
  12. Extra-virgin olive oil, for drizzling
  13. Flaky sea salt, for topping
  14. Red pepper flakes, for topping

Instructions

  1. Make the pesto: Pulse the kale, cilantro, pistachios, parmesan, garlic and lemon zest and juice in a food processor until finely chopped. With the machine running, gradually add the olive oil and 1 tablespoon water and process until a chunky paste forms; season with salt and pepper.
  2. Assemble the toasts: Spread 3 to 4 tablespoons of the pesto on each slice of bread. Very thinly slice the avocados and fan out decoratively on top of each piece of toast. Squeeze the lemon over the toasts and drizzle with olive oil. Sprinkle with sea salt and red pepper flakes. 

Nutrition Facts

Serving Size 1 of 4 servings
Calories 558
Total Fat 46 g
Saturated Fat 7 g
Carbohydrates 33 g
Dietary Fiber 14 g
Sugar 4 g
Protein 11 g
Cholesterol 3 mg
Sodium 576 mg

 

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