Kale Pesto Toasts With Red Onions + Grilled Peaches

• 1 small bunch of kale
• 2 small cloves garlic
• 1/4 cup toasted pine nuts
• 1/2 teaspoon sea salt, to taste
• 1 cup packed basil leaves
• 1/3 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 2-3 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 peaches
• 1 fresh loaf of bread
• 1/2 cup thinly sliced red onion
• 4 ounces shaved parmesan, for garnish
• Chopped parsley, for garnish
• Freshly ground black pepper

1. Bring a pot of water up to a boil. Set aside a bowl of ice water. Remove the thick stems from the kale. Blanch the kale for 30 seconds, just enough to take the raw edge off, and then quickly shock it in the ice water. Transfer it to a colander to drain. You should have about a heaping cup of blanched kale.
2. For the pesto, into a food processor, add the garlic, pine nuts and salt and run until smooth. Add the drained kale and basil and give it a few more pulses to break down. Add in the Parmesan and let it run, drizzle in the olive oil until you reach your desired consistency.
3. Add the lemon juice and pulse again. Taste for salt and transfer to a container until needed. The pesto can be made a day in advance.
4. Preheat a grill or grill pan to medium high heat.
5. Pit the peaches and cut them each into 8 wedges each. Toss them in the olive oil and grill for 3 minutes per side, being careful not to overcook.
6. Cut four, 1" slices of fresh bread and toast it lightly. Spread desired amount of pesto on top and distribute a few peach slices and red onion per toast. Garnish with shaved parmesan and fresh ground pepper.

kale, garlic, nuts, salt, basil, parmesan cheese, extra virgin olive oil, lemon juice, extra virgin olive oil, peaches, bread, red onion, parmesan, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/kale-pesto-toasts-with-red-onions-grilled-peaches-56390025 (may not work)