Kale pesto for pizza


Treat yourself to a yummy but healthy pizza starring the organic kale in the box. A good excuse to get some Forge Bakehouse pizza dough. The pesto also goes well with pasta, of course, or drizzle it on roasted root veg. Recipe idea from www.cookieandkate.com


  • 3 cups packed kale (curly kale or cavolo nero, with thick ribs removed)
  • ¾ cup walnuts or pecans
  • 2 tbsp lemon juice (about 1 small lemon)
  • 2 to 3 cloves garlic, depending on size
  • ¾ teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • ½ cup olive oil
  • For the pizza:
  • Pizza base(s)
  • Mozzarella
  • Extra bits of kale, olive oil, salt
  • Red pepper (optional)
  • Sliced olives (optional)


  1. In a food processor, add the kale, nuts, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil.
  2. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.
  3. If using on pizza: spread an even layer of the pesto on your pizza base, top with grated or shredded mozzarella, perhaps add a few very thin slices of red pepper and/or some sliced olives.
  4. To bump up the kale factor, toss some bite-sized pieces of kale with a teaspoon of oil, a pinch of salt and distribute over the pizza before baking.