Try this Avocado Toast with Kale-Pistachio Pesto recipe, or contribute your own.
Suggest a better descriptionSource: Food Network Magazine
Ingredients for the toast:
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
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
Preparation:
1. 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.
2. Assemble the toast: 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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