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Preheat oven to 350°F (180°C).
Line baking sheet with parchment paper.
Place baguette rounds on baking sheet.
Bake until crisp, about 5 minutes.
Meanwhile, in large pan, add 1 Tbsp. (15 mL) olive oil and garlic.
Once sizzling, add kale and sauté 5 minutes.
Remove from heat and add to food processor bowl.
In the food processor bowl containing the kale, add 4 Tbsp. (60 mL) olive oil, walnuts, lemon juice, salt, beans, parmesan and basil.
Pulse all ingredients together until mixture becomes creamy.
Adjust salt and lemon juice to taste.
Add 1 Tbsp. (15 mL) kale and white bean pesto to each crostini.
Top with shaved parmesan and red pepper.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.