Kalette pesto bruschetta

Recipe by: Jordan Theodoros

Serves 6

Pesto makes 2 small jars

  • 160g Kalettes
  • 50g grated parmesan
  • 80g walnuts
  • 100ml Olive oil
  • 1 tsp Salt
  • ½ bunch parsley
  • 1 clove garlic
  • 6 thick slices sour dough bread or foccacia
  • 2 balls mozzarella
  • Crispy kalette leaves
  • Fried walnuts to garnish
  • Pepper to taste
  • Chilli smash to garnish
  • Kalettes to  garnish


Blanch the kalette and parsley in boiling water. Drain and place in iced water. Squeeze out excess water and place into a food processor , with the garlic, salt and walnuts. Puree  adding the olive oil. Stir through the parmesan and add pepper to taste.

Spoon into sterilised jars.

To assemble the bruschetta

Toast the bread and  spread over pesto. Tear over mozzarella and drizzle with a little more pesto, chilli smash , cracked pepper and garnish with toasted walnuts and crispy kalette leaves. To make the crispy kalette leaves, simply separate the outer leaves from the kalettes and fry in hot oil until they become golden and crisp.

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