FINANCING OPTIONS AVAILABLE: Contact an Independent Authorized Distributor Today

Kale Pistachio Pesto & Cherry Tomato Toast

These pesto, tomato and burrata cheese toasts are perfect for anytime cravings.
Cooking Time

Ingredients For This Recipe

  • 4 Thick Sourdough Bread Slices (toasted)
  • 3 cups Mixed Cherry Tomatoes (cut in half, about 1 ½ lb.)
  • ½ Lemon (juiced)
  • 4 Burrata Balls
  • Kale Pistachio Pesto
  • ½ cup Shelled Roasted Pistachios (shells, skins removed)
  • ½ cup Olive Oil
  • ½ Lemon (juiced, or to taste)
  • 2 Garlic Cloves
  • 2 cups Tuscan Kale (ribs removed cut in pieces)
  • ¼ cup Parmesan
  • Kosher Salt (to taste)


  1. Cut the Cherry Tomatoes in half and place them in a 2-quart Mixing Bowl, set aside.
  2. Place the Pistachios into the Blender Jar and pulse and blend on high until fully pulverized.
  3. Place the rest of the ingredients for the Pesto into the Blender Jar and blend on low for a couple seconds and then turn the speed to High until the Pesto is smooth, use the Tamper to help you Process.
  4. Transfer the Pesto to a bowl and place about ½ cup into the 2-quart Mixing Bowl with the Cherry Tomatoes, reserve the rest.
  5. Add ½ Lemon juiced and gently mix well with the Solid Spoon, adjust seasoning with salt if needed.
  6. To Assemble the Toast, spread the Burrata on to a slice of toasted bread.
  7. Place the Cherry Tomato mix on top and Garnish it with Sun Dried Tomatoes, pieces of Kale and Chopped Pistachios to taste.
  8. Serve and Enjoy!
Connect with a distributor via