Attention kale lovers! I have a pizza for you. Everyone else, please shield your eyes and forgive me for the very green pizza on your screen. I’ve had this idea for a while now—kale pesto pizza with golden mozzarella and crispy kale on top—and it is finally reality. A very tasty reality, of which I am looking forward to eating again for lunch.
As any good vegetarian blogger should be, I am obsessed with pesto , and basil is awfully expensive this time of year. I say “this time of year” like it’s nothing, but it’s snowy, icy, below freezing and gray outside, and I’m currently wondering what I’m doing with my life/daydreaming about beach vacations.
As I was saying, kale pesto is a great, affordable option this time of year. I made mine with pecans and I love the subtle, sweet pecan flavor in every bite. You could also use walnuts in your pesto, or pepitas for a nut-free option. This vegan pesto would be fantastic on pasta if you need to warm up with a bowl of hot, steaming pasta. It’s cold outside!
Author: Cookie and Kate
Recipe type: Entree
Serves: 1 large or 2 smaller pizzas
Kale pesto (yields about 1½ cups, which will probably leave you with extra)
Recipe adapted from my Super Kale, Hemp and Flaxseed Oil Pesto and Arugula-Almond Pesto Pizza .
Make it nut free: Substitute pepitas (green pumpkin seeds) for the pecans.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
Source: Cookie and Kate