Black Tuscan kale pesto on Jussi’s multigrain bread from Perheleipuri Salonen

 

Serves 2-4
Difficulty level: Easy
Preparation time: 20 min
(not included: soy, egg, fish/shellfish)

The  Björkman family’s pesto spread on Jussi’s multigrain bread of Perheleipuri Salonen is made of black Tuscan kale from their own garden and organic sunflower seeds and organic rapeseed oil. You can also use traditional kale for the recipe.

Pesto

2–3 leaves of black Tuscan kale
1 dl grated Grana padano cheese
½ bunch of fresh herbs (e.g. basil)
½ dl organic sunflower seeds
1-2 dl rapeseed oil of Myssyfarmi
black pepper
salt
lemon juice

4 slices of Jussi’s multigrain bread of Perheleipuri Salonen
2 tomatoes
sunflower seeds
herbs

Rinse the leaves of black Tuscan kale and remove the centre veins. Tear them into small pieces and put them into a bowl with grated cheese, herbs and sunflower seeds. Mash them with a hand blender and add oil till the texture is what you want. Season with black pepper, salt and lemon juice to taste. Toast the slices of bread and cube the tomatoes. First spread on the slices of bread an abundant layer of pesto and then tomato cubes. Garnish with sunflower seeds and herbs.

Other recipes of Perheleipuri Salonen:

Further information

Keywords: 
Kotikokkailuun
Perheleipuri Salonen
Reseptit
Ruokaperheet