Mini Kale Pesto Pizza

Kale is a superfood and has numerous powers…like mind reading and flying and stuff. To learn more about the (real) health benefits read here.  For those of you who don’t know your way around a bunch, there are five different types of Kale: plain, curly, rape, leaf &amp, amp & spear, and dinosaur “ROAR” (aka tuscan or lacinato). Pictured is the curly kale.  Kale is a diverse green as well. You can juice, steam, cook it, eat it raw and possibly use it in your child’s art projects for school.
First, you need these items:

• Kontos Gyro Bread
• Mozzarella globe cheese
• dried basil, for garnish

For Kale Pesto (modified from here)

• 1/2 cup chopped walnuts
• 1 1/2 tsp fresh garlic, chopped
• 3 cups Kale, tear off from stem and chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 tbsp lemon juice
• Garlic salt, sea salt, and fresh ground black pepper, to taste
• Handful pine nuts

Preheat oven 350 degree.

Heat a frying pan over medium heat.  Add walnuts and stir constantly until toasted. Remove from heat.

Add garlic (either fresh cloves or ready chopped store bought) into food processor. Add roasted walnut, some chopped Kale, and Parmesan cheese.  You will need to stop the food processor to push down the Kale to help shred and then keep adding more Kale.  Add lemon juice as you add more Kale.

Add olive oil, sprinkle garlic salt and sea salt, and grind in fresh whole black pepper. Continue to blend and add seasons until you are satisfied with the taste.  Lastly, add pine nuts, some will be chopped but there will be few whole pine nuts which is fine, you perfectionist. Our first success in making our own Kale Pesto! Whoo!

What’s one of the best things you can do with pesto? Make lazy pizza, of course! Now spread the pesto onto a gyro bread. Add a couple slices mozzarella cheese. Sprinkle dried basil on top.

Bake in oven for 15 minutes or until the mozzarella melts and the gyro is crisp.

After one bite, we were surprised by the tantalizing taste and perfect blend of greens and nuttiness.  It was truly a delicious alternative to basil pesto and very yummy with the melted mozzarella.   Now stop drooling over our pics and get that kale out!