Nutrition Facts
8 servings
8
Recipe for Toasts with Kale Pesto
A recipe for toast with kale pesto. Delicious toasts to recharge your energy. With all the good ingredients in this recipe, enjoy a lunch or brunch in great company!
Ingredients
1 Kale
1 Lemon
2 cloves Garlic
4 Egg
2 Avocado
70 Parmesan
80 Pine nut
100 Olive oil
2 Salt
Flower of salt
Pepper
Directions
1
Wash and dry the cabbage, then remove the central part of the leaves.
2
Place the leaves in a blender, along with the lemon juice, parmesan, pine nuts, olive oil, and salt. Blend until you achieve a pesto-like consistency. Thin with a little olive oil if the mixture is too thick.
3
Cook the eggs in a pot of boiling water for 6 minutes. Submerge the eggs in a bowl of ice water and set aside.
4
Slice the avocado into thin pieces and cut the bread. Spread the slices with kale pesto, then arrange the avocado slices on top.
5
To finish, peel the eggs and cut them into quarters before placing them on the toast. Sprinkle a little pepper and sea salt, then enjoy immediately.
Ingredients
Ingredients
1 Kale
1 Lemon
2 cloves Garlic
4 Egg
2 Avocado
70 Parmesan
80 Pine nut
100 Olive oil
2 Salt
Flower of salt
Pepper
Directions
Directions
1
Wash and dry the cabbage, then remove the central part of the leaves.
2
Place the leaves in a blender, along with the lemon juice, parmesan, pine nuts, olive oil, and salt. Blend until you achieve a pesto-like consistency. Thin with a little olive oil if the mixture is too thick.
3
Cook the eggs in a pot of boiling water for 6 minutes. Submerge the eggs in a bowl of ice water and set aside.
4
Slice the avocado into thin pieces and cut the bread. Spread the slices with kale pesto, then arrange the avocado slices on top.
5
To finish, peel the eggs and cut them into quarters before placing them on the toast. Sprinkle a little pepper and sea salt, then enjoy immediately.
Notes
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EN