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Serve these toasts with a hearty soup for dinner, or as the perfect pre-dinner nibble. The pesto may be made up to two days ahead.
Yield:4 Servings
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1/2 baguette, about 6 ounces, cut across into 8 1/2-inch thick slices
1/4 cup walnuts
6 tablespoons olive oil, divided
4 cups chopped kale
1 garlic clove
1/4 cup grated Romano cheese
1/4 teaspoon salt
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