If you’ve been entertained by my sourdough starter saga on Instagram while you’ve been sheltering at home then you’ll love this weeks episode of hot for food on YouTube! I used up a “failed” loaf to make sourdough crostini, whipped together an easy kale pesto and a simple bruschetta too.
This easy kale pesto is great to make in a pinch when you want pesto but don’t have tons (or any) fresh basil! This idea came from a recent episode of #hotforfoodtakeover! Have you seen my weekly IG Live show where I RECIPE?! with different guests each week in their kitchen? So far I’ve cooked with Jann Arden and Lance Bass!
On episode #2 I helped Becca in Brooklyn make something delicious for dinner during quarantine and it was a variation of this very kale pesto. She served it over some premade cauliflower gnocchi, but now you can use it in your life for whatever you’re craving! Maybe it’s pasta or maybe it’s spread thicc on a sourdough crostini like this. Whatever your pesto pleasure I’m sure you’re going to love this version using kale as the base.
You can make the kale pesto for whatever you're craving or use it as a spread for the sourdough crostini.
- 5 leaves lacinato kale, large bottom stems removed
- 1/3 C extra virgin olive oil
- 2/3 C sliced almonds (or ⅓ cup raw or roasted whole almonds, soaked in hot water for 20 minutes)
- 3 to 4 garlic cloves
- 2 tbsp nutritional yeast
- 3 to 3 1/2 tbsp lemon juice (about 1 lemon)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp flaked sea salt
- 1/2 tsp fresh cracked black pepper
Put all ingredients into a small food processor and pulse on high until well mixed. It should be slightly textured and not completely smooth.
Store in the fridge and consume within 4 to 5 days.
Me being me, I couldn’t ONLY make kale pesto! The idea of making a crunchy cheesy crostini and not putting some fresh tomato bruschetta on top seemed wrong. So here’s the simple recipes laid out for you below…
If you have any leftover bruschetta I’d throw it on top of a simple garlic and olive oil pasta.
I just thought of another idea too! Take my zucchini carbonara and mix it with this easy kale pesto for an extra kick.
sourdough crostini & bruschetta
You can't go wrong with crunchy, cheesy crostini and garlicky tomato bruschetta!
- 3/4 C finely diced grape / cherry tomatoes
- 2 tbsp finely minced shallot
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp dried basil, crushed
- 1/2 tsp flaked sea salt, crushed
- fresh cracked black pepper, to taste
- 5 pieces thinly sliced stale sourdough
- 1/4 C extra virgin olive oil
- 2 tsp garlic powder
- 1/4 tsp nutmeg
- 1/2 C shredded vegan parmesan
For the bruschetta, combine the ingredients in a dish. This would be best made at least an hour in advance, but it's still tasty if eaten immediately.
Preheat oven to 425°F.
- For the crostini, mix olive oil, garlic powder, and nutmeg together in a bowl. Place slices of bread onto a parchment lined baking sheet.
- Brush oil mixture onto all sides of the bread generously. Top with shredded parmesan cheese. Bake for 20 minutes until golden brown or until desired crunchiness is achieved and the cheese is melted.