Avocado Toast with Kale and Pistachio Pesto

Ingredients:

Pesto

• 3 cups chopped kale
• 1/3 cup fresh cilantro
• 1/3 cup toasted pistachios
• 2 tbsp. l. grated parmesan
• 1 small clove of garlic, grated
• 0.5 tsp grated lemon zest + 1 tsp lemon juice
• 1/4 cup extra-virgin olive oil

Toasts

• 4 slices crusty bread, toasted
• 3 avocados
• 1 lemon, cut in half
• Extra-virgin olive oil, to drizzle
• Flaked sea salt, for serving
• Red pepper flakes, for serving

Preparation:

1. Prepare pesto:

   
   Place the kale, cilantro, pistachios, Parmesan, garlic, and lemon zest and juice in a food processor and pulse until finely chopped. With the processor running, gradually pour in the olive oil and 1 tablespoon of water. Process until you have a finely chopped paste; season with salt and pepper to taste.
   

2. Assemble the toasts:

   
   Spread 3-4 tablespoons of pesto on each slice of bread. Slice avocado very thinly and arrange the slices in a beautiful fan on top of each slice. Drizzle the sandwiches with lemon juice and olive oil. Season with sea salt and red pepper.