Taking pizza to a new level!
KALE WALNUT PESTO:
4 cups baby kale
4 garlic cloves
1/2 cup extra virgin olive oil
1/3 cup walnuts (toasted and chopped)
1/2 cup parmesan cheese (grated)
kosher salt (to taste)
2 whole grain naan
1/4 cup kale pesto
2 cups baby kale
1/4 cup parmesan cheese (grated)
2 tablespoons walnuts (toasted and chopped)
1/4 teaspoon crushed red pepper flakes
Preheat oven to 400ºF.
For Kale Walnut Pesto: In the bowl of a food processor fitted with a blade attachment, add kale, walnuts, and garlic and pulse until smooth.
With the processor on low, slowly pour in the olive oil and blend until fully incorporated. Scrape down the sides of the bowl, add parmesan and salt and process until smooth.
To Assemble: On each piece of naan, spread 2 tablespoons of kale pesto and top with 1 cup kale. Top with parmesan, chopped walnuts, and red pepper flakes.
Place the naan pizza directly on the oven rack or a sheet pan and bake for 8-10 minutes or until the cheese is golden brown. Remove from the oven to cool.
Tip: Store leftover pesto in a sealed container in the refrigerator up to a week.