White Gate Farm

White Gate Farm

Crostini with Kale Pesto

A bright green, elegant hors d'oeuvre OR a wonderful sauce for pasta.


  • 1 bunch kale, ribs discarded, leaves coarsely chopped
  • 1/4 tsp coarse salt
  • 1/3 cup olive oil
  • 2 large garlic cloves
  • 2-3 anchovy filets
  • 2 Tbs. Pine nuts or Walnuts
  • 18-24 slices of baguette


Boil kale in salted water until just tender, about 10 minutes. Drain, reserving some of the cooking water, and refresh under cold water. Using your hands, squeeze as much moisture as possible from the kale.

In a food processor or blender, combine the kale, salt, olive oil, garlic, anchovies and nuts. Process until smooth, adding kale water as needed. Add more salt if necessary.

Brush the bread slices with olive oil and toast lightly on both sides. Right before serving (to avoid sogginess in the bread), spread with a teaspoon of the kale pesto. Serves 6.