Vegan Kale Pesto Crostini with Garlic Beans

Sharing an easy and healthy pantry staple recipe to cook while staying home! Making kale pesto is a great and easy way to get my kids to eat kale. Yep! It's so delicious that even the little picky eaters can't resist. Combined with roasted beans and homemade whole-grain bread, this is one of my favorite healthy and yummy go-to sandwiches. 

The Recipe

Vegan kale pesto crostini with garlic beans

Ingredients

For the kale pesto:

3.5 ounces / 100 g kale leaves

3 tablespoons pine nut

1/4 cup / 30 g vegan parmesan cheese 

8 tablespoons extra virgin olive oil

salt to taste

For the beans:

1 can of your favorite white beans (I used Great Northern)

2 garlic cloves, grated

1 teaspoon olive oil

4-5 slices whole-grain bread (see recipe for my best artisan whole-grain bread here)

olive oil to drizzle

Instructions

1. For the kale pesto bring a small pot with water to boil. Let the kale simmer for about 5 minutes. Drain and mix with olive oil, salt, vegan parmesan cheese and pine nuts. In a food processor or blender mix until smooth.

2. For the beans heat olive oil in a pan. Add garlic and beans and cook for about 5-10 minutes on medium heat. Season with salt and crushed pepper.

3. Heat another pan on medium heat. Add whole-grain slices and drizzle with olive oil. Roast on both sides until golden brown.

4. Add pesto and beans to the roasted bread slices and serve immediately! ENJOY!