What a nice weekend this has been. For the first time in forever, I didn’t have anything going on. Dave and I had time to go to yoga, have a long run outside, do a nice deep clean of the house and tons of laundry, and make gorgeous, healthy meals at home. Oh, and watch plenty of football, Weeds and Star Trek (TOS). Is it just me, or did Weeds return to form finally when they got to New York? We had given up on it. Star Trek, on the other hand, is always in form.

Anyway, I feel refreshed and ready for the week ahead. Dave and I made these toasts to go with a delicious roasted cauliflower and garlic soup. Then we ended up making them again for lunch today.

There is no meal that can’t be improved by adding a baguette. Even a meal that already includes a baguette can probably stand to have another baguette with it. If only they were easier to make at home! Thank goodness we can buy decent ones nearby. Between the French baguettes and the Sicilian sesame seed-topped sandwich bread at New Seasons, we almost always have some of their bread in the house.

A note about the consistency: This particular consistency of pesto is more of the smearing on a sandwich consistency than tossing with pasta consistency; it’s a very thick paste. You can always add more oil if you are looking for something closer to a liquid.

Here’s what you need:
2 cups torn kale leaves
1 cup basil leaves, loosely packed
1 cup almonds
1 cup strongish cheeses (suggested: Parmesan and Asiago)
Juice of one lemon
2-3 garlic cloves
1/4 to 1/2 cup olive oil (or more, depending on your preference of texture)
1 cup of siggi plain yogurt (I suggest this brand because it is the thickest one I know – even thicker than Greek yogurt)
Baguette slices

Add the kale, basil, almonds, cheese, lemon, garlic and olive oil to a food processor and process into a paste.

Lightly toast the baguette slices. Spread a scoop of yogurt onto the toast and then spread a generous scoop of pesto on top of that.