Categories: Sandwiches
Ingredients
- For the Pesto:
- 3 cups chopped kale
- 1/3 cup fresh cilantro
- 1/3 cup pistachios, toasted
- 2 tbsp. grated Parmesan
- 1 small garlic clove, grated
- 1/2 tsp grated lemon zest, plus 1 tbsp. lemon juice
- 1/4 cup olive oil
- Kosher salt and black pepper
- For the Toasts:
- 4 slices crusty bread, toasted
- 3 avocados
- 1 lemon, halved
- 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, lemon zest and juice in a food processor until finely chopped. With the machine running, gradually add the olive oil and 1 tbsp. water and process until a chunky paste forms; season with salt and pepper.
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Assemble the toasts: Spread 3 to 4 tbsp. 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.