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Kale Asiago Pesto Crostini with Quick Pickled Veggies and Basil Recipe:

Ingredients

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

  • 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

Crostini

  • Approx. 12 Slices of Sourdough or French Bread
  • Approx. 1/4 Cup Extra Virgin Olive Oil

Instructions

Pickled Veggies

  1. In a medium sized jar, add the vinegar and salt.
  2. Cut all the veggies into small squares and add to the vinegar.
  3. Let sit for at least one hour. Refrigerate for up to 5 days.
  4. (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.)

Pesto

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves.
  2. Make sure to dry the leaves.
  3. Put the almonds into the food processor and turn on until coarsely ground.
  4. Measure all ingredients and add to the almonds except for the olive oil.
  5. Blend everything while slowly pouring in the olive oil.

Crostini

  1. Slice the bread into 1/2 inch slices and place slices onto a baking sheet and coat both sides with olive oil.
  2. 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.
  3. I usually put the timer on for 1 minute and check then put on for 1 more minute while watching.
  4. They cook faster on the 2nd side because they are already hot.

Assemble

  1. Spread the pesto over the crostini and then strain the veggies from the vinegar with a slotted spoon and sprinkle on top of the pesto.
  2. Top with some basil and a little pink salt.
  3. Or serve everything separately and let your guest assemble them how they like them.