This Kale Asiago Pesto Crostini is a simple appetizer that can be prepared ahead of time and then you can do the final assembly just before serving. This pesto has a well-rounded flavor that works perfectly with the pickled veggies. Top it off with a little fresh basil and you have yourself a wonderful appetizer to share with your friends.
I don’t know if you have noticed but I have been working on a cleaner look for my blog for the last couple of weeks. I have implemented a brand new theme and I am pretty happy with it. I plan to continue fine-tuning it over the next few weeks. My next task is to update my profile photo and clean up the logo a bit.
I know that I have mentioned this before but I have been on a mission to slowly but surely update all my old blog posts and their photos. It is a bit overwhelming but at the same time, the process is extremely rewarding and satisfying. This kale pesto recipe was one of my first posts when I started this blog. When our friend Beto had invited us over for a BBQ, I thought to myself “I am going to redo the kale pesto photos and then bring it to the BBQ.” And that’s just what I did!
So, I came up with this recipe. I made crostini out of Robby’s homemade sourdough bread. I then spread the kale pesto onto the crostini and then sprinkled the pickled veggies and a little pink Himalayan salt on top. This combination seems so unassuming but the flavors meld together beautifully. I allowed the pickled veggies to sit for a couple days giving the fennel and the white parts of the radishes time to take on a pink hue.
Kale Asiago Pesto Crostini Recipe:
Quick pickled veggies – I suggest adding the basil in at the time of serving for the best color.
- 1/2 Cup + 2 Tablespoons – Champagne Vinegar
- 1/4 Teaspoon Sea Salt – or to taste
- 1/2 Shallot – minced
- 1/2 Bunch Radish – small cubes
- 1/2 Small Carrots – small cubes
- 1/4 Small Fennel Bulb – small cubes
- 2 Tablespoons Basil – minced – or to taste
Pesto – for the whole batch
- 1 Cups Kale – packed
- 2 Tablespoons Fresh Basil – packed
- 1/4 Cup Raw Walnuts
- 1/4 Cup Raw Almonds
- 1/2 Cup Aged Asiago Cheese
- 1/4 Cup or more Extra Virgin Olive Oil
- 1 Small Cloves Garlic
- 1 Tablespoons Fresh Squeezed Lemon Juice
- 1/4 Teaspoon Pink Himalayan or Sea Salt or to taste
- Approx. 12 Slices of Sourdough or French Bread
- Approx. 1/4 Cup Extra Virgin Olive Oil
In a medium sized jar, add the vinegar and salt. Cut all the veggies into small squares and add to the vinegar. Let sit for at least one hour. Refrigerate for up to 5 days.
(For the photos, the pickled veggies had sat for a couple day thus giving the fennel and the white parts of the radishes their pink hue.)
Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves. Make sure to dry the leaves. Put the almonds into the food processor and turn on until coarsely ground.
Measure all ingredients and add to the almonds except for the olive oil. Blend everything while slowly pouring in the olive oil.
Slice the bread into 1/2 inch slices and place slices onto a baking sheet and coat both sides with olive oil.
Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.
Kale is rich in chlorophyll, which is great for balancing hormones and reducing inflammation. It is low in calories, high in fiber and loaded with antioxidants that help detox the liver. It has omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk that helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K. (Anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale