CSA member Jane says about this recipe, “This pesto is super versatile – I used mine to make a scrumptious pizza, but it can also be used on pasta, sandwiches, or as a dip.”
Kale Pesto (and Pizza)
- 1 cup kale de-stemmed
- 1 cup basil leaves
- 1/2 cup olive oil
- 1/4 cup pumpkin seeds
- 1/8 cup sunflower seeds can also use hemp hearts, walnuts, pine nuts, or almonds to replace part or all of the sunflower and pumpkin seeds
- Juice of 1 lemon
- Salt to taste
- 1-2 clovers garlic optional
- 1/4 cup Parmesan cheese optional
Combine all ingredients in blender or food processor, and blend until desired consistency.
I constructed my pizza using fresh pepper, sliced tomato, sliced mushrooms, fresh kale, and a bit of goat cheese.
Bake the pizza at 400 for about 15 minutes.