Kale Pesto and Avocado Bruschetta
Kale Pesto and Avocado Bruschetta
2 cloves garlic, peeled
15 fresh basil leaves
1 cup fresh kale leaves, stems removed
¼ cup pine nuts
¼ cup goat cheese
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste
Sliced sprouted grain bread, quartered and toasted
Avocado slices
Basil or arugula leaves to garnish
To make pesto, pulse each ingredient in food processor starting with garlic and continue with pine nuts, basil, kale, olive oil, goat cheese and salt and pepper to taste.
Spread pesto on toasted sprouted grain bread toast points. Top each with a slice of avocado and garnish with small basil or arugula leaf.
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Another Atlanta Botanical Garden hit! We made this amazing Kale Pesto and served it on toasted sprouted grain bread topped with avocado. This is quick and easy to make and full of those gorgeous Superfoods that we all crave! Perfect to serve at your next dinner party or to pull together when friends stop by. Hopefully, they will bring the wine… Cheers, Megan
