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Kale Pesto Pizza

Pesto is a sauce that originated in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil, parmesan cheese all blended with olive oil.

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then the Parmesan cheese is added. To help incorporate the cheese, a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container) covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator for up to a week, and can be frozen for later use.

Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. Pesto is commonly used on pasta. In this variation it is used as a sauce layer with Kale as a main ingredient on pizza.

In a 100 gram serving, raw kale provides 49 calories and is a rich in vitamin A, vitamin C, vitamin K, vitamin B6, folate and manganese. Kale is a good source of thiamine, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, potassium and phosphorus.

Prepare this healthy pizza for your weekend meal!! Enjoy!

INGREDIENTS

  • 3 cups packed kale, preferably the Tuscan variety, thick ribs removed and roughly chopped (about 1 small bunch)
  • A pack of readymade Pizza Bases.
  • ¾ cup pecans or walnuts
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 to 3 cloves garlic, depending on their size
  • Chopped vegetables- Bell peppers, olives, jalapeno and tomatoes.
  • ¾ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste
  • ½ cup olive oil

INSTRUCTIONS

  • To make the pesto in a Panasonic Mixer Jar, add the kale, pecans or walnuts, lemon juice, garlic, salt and freshly ground black pepper corns.
  • Drizzle some oil into the jar, blend until the pesto reaches your desired consistency and stop to scrape down the sides if necessary. Taste and add more lemon, salt or pepper if necessary.
  • Add an even layer of pesto on your pizza base and sprinkle the grated cheese over the top.
  • Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt.
  • Rub the oil into the kale so it's covered with a light, even layer. Distribute the kale evenly over, top your pizza with the other chopped vegetables.
  • Transfer one pizza into the oven, either on a baking sheet or onto your pre-heated baking stone. Bake until the crust is golden and the cheese on top is bubbly. Repeat with the remaining pizza, if necessary.
  • If desired, top the pizza with a light sprinkle of red pepper flakes.

 Slice and serve.