Servings: 2 cups of pesto, 1 pizza
Ingredients
For the Pesto
- 6 cups of loosely packed kale
- 1/2 cup of walnuts or pine nuts
- 6 garlic cloves
- 3/4 cup to 1 cup of good olive oil
- juice from half a lemon
- 1/2 cup of fresh basil leaves
- salt and pepper to taste
For Pizza
- One pizza crust I use a gluten free crust
- About 6 ounces of fresh mozzarella cut into slices
- 1/2 cup of Parmesan cheese
Instructions
- Put all the ingredients for the pesto into a food processor except the olive oil and pulse together. Drizzle in the olive oil slowly while pulsing the processor until the pesto reaches the desired consistency. Set aside.
- Preheat the oven to 400. Spoon desired amount of pesto onto the pizza crust. Cover with fresh slices of mozzarella cheese. Sprinkle on Parmesan. Bake for 8-10 minutes or until the cheese is bubbly and the crust is golden.
Notes
You will have pesto leftover. Store in an air tight container in the fridge and use the leftovers within 2-3 days.
Tried this recipe?Let us know how it was!