Sicilian olive and kale pesto with mozzarella toast

This beautifully flavoured Sicilian olive and kale pesto recipe pairs perfectly with cheesy mozzarella toast. Serve while entertaining dinner guests or enjoy as an afternoon snack

  • 15 mins preparation
  • Makes 1 cup
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  • 1 bunch kale leaves (approx 100g)
  • 2 clove garlic
  • 1/2 teaspoon flaky sea salt
  • 1/2 cup pitted Sicilian green olives
  • 1/2 cup pine nuts, toasted
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup olive oil (approx)
  • 10 slices rustic French bread
  • 1 large mozzarella ball, sliced
  • pinch cayenne or chilli flakes, optional
  • cracked pepper


  • 1
    Blanch the kale and garlic in boiling water for 1-2 minutes until leaves are just wilted. Drain and refresh under cold water. In the food processer add the drained kale, garlic and salt and blend until finely chopped.
  • 2
    Add the olives, pine nuts and Parmesan cheese and whizz until well blended. Add a drizzle of olive oil and whiz until the mixture is bright green and spoonable. Season to taste with cracked pepper and extra salt if needed. Store in a jar in the fridge for up to 10 days.
  • 3
    For the toast, place a slice of mozzarella onto each bread slice and top with pepper and a pinch of cayenne or chilli flakes if you wish. Grill until golden and toasted.


  • You can also make this using a mortar and pestle if you are feeling energetic! - Per toast (using all pesto) (serve 12): Energy: 180kcal, 753kj Protein: 5.8g Fat: 14g Saturated fat: 2.9g Cholesterol: 8mg Carbohydrate: 7.2g Fibre: 1.2g Sodium: 323mg