Kale and Pesto Toast

Kale on toast may not sound too appetising… but pair it with some basil pesto, shallots and goats cheese and you have yourself a delicious meal for anytime of the day.

We love making this recipe for a quick, simple and nutritious dinner. It contains minimal ingredients and takes less than half an hour to prepare.

Want to know the health benefits of the trending leafy vegetable, kale?
  • Broad spectrum anti-oxidant content
  • Anti-inflammatory properties
  • Provides protection against chronic illness such as cancer and arterial disease
  • High macronutrient profile, particularly Vitamins A, C and K
  • Good levels of calcium and magnesium
  • Assists in metabolic processes such as immune function and bone density
  • Contains phytonutrient compounds such as indole-3-carbinol, assisting in detoxification processes

4 slices of rye bread, we use Sonoma (substitute with gluten free if desired)
1 tbsp olive oil
1 small bunch shallots
1 medium bunch kale, finely chopped
1 cup filtered water (add more as required)
120 grams goats cheese*
150 grams basil pesto, we use Pasta Emilia
Roasted pine nuts, sliced avocado and sprouts to serve (optional)

*To make vegan, substitute with silken tofu

  1. Sauté chopped shallots in olive oil for approx. 1 minute over low-medium heat
  2. Then add kale and water, toss in olive and shallot mix
  3. Cover, reduce heat and allow to steam for approx. 10 minutes
  4. Remove from heat, allow kale mixture to cool slightly and then stir through pesto and goats cheese
  5. Spread the mixture on your toast and top with roasted pine nuts, sprouts and/or avocado
  6. Serve and enjoy

Serve 2-3.