Avocado Toasts with Kale-Pistachio Pesto
- Level: Easy
- Yield: 4 avocado toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 558
- Total Fat
- 46
- Saturated Fat
- 7
- Carbohydrates
- 33
- Dietary Fiber
- 14
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 3
- Sodium
- 576
- Total: 25 min
- Active: 25 min
Ingredients
For the Pesto:
3 cups chopped kale
1/3 cup fresh cilantro
1/3 cup pistachios, toasted
2 tablespoons grated parmesan cheese
1 small clove garlic, grated
1/2 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
For the Toasts:
4 slices crusty bread, toasted
3 avocados
1 lemon, halved
Extra-virgin olive oil, for drizzling
Flaky sea salt, for topping
Red pepper flakes, for topping
Directions
- 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.
- 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.