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Spinach Pesto on Sardine Crostini

Rich in omega-3s, sardines help boost brainpower. Every little bit helps when you're tired and stressed.

  • yield: Makes 8 crostini




  • 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. Step 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.

Whole Living, December 2010



Reviews (1)

  • 23 Jan, 2011

    Skinless boneless sardines in olive oil are best for this dish.