Spinach Pesto on Sardine Crostini

Rich in omega-3s, sardines help boost brainpower. Every little bit helps when you're tired and stressed.
Whole Living, December 2010
  • Yield Makes 8 crostini
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  • 1 pound baby spinach, rinsed
  • 2 cloves garlic, chopped
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup cup toasted pine nuts
  • 1/3 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Zest of 1 lemon
  • Kosher salt
  • 8 slices rustic bread
  • 1 4-oz. can sardines
  • 1/4 cup currants
  • Lemon wedges, for serving


  1. Steam damp spinach in a large
    covered pot over medium heat
    until tender and wilted, about
    5 minutes. Drain. Squeeze out
    excess water. Transfer to a food
    processor. Add garlic, pepper
    flakes, nuts, and Parmesan to
    bowl. Pulse until finely ground.
    With machine running, add oil.
    Stir in lemon zest. Season with
    salt. Serve with toasted bread
    drizzled with oil and topped with
    sardines and currants. Squeeze
    with lemon before serving.

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