Kale Pesto Flatbread Recipes

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KALE-PESTO FLATBREAD



Kale-Pesto Flatbread image

Make something tasty and healthy using this Kale-Pesto Flatbread Recipe from My Food and Family. This delicious flatbread only takes 22 minutes to prepare.

Provided by My Food and Family

Categories     Recipes

Time 22m

Yield 4 servings

Number Of Ingredients 9

1 cup tightly packed stemmed kale
2 Tbsp. sliced almonds
1 tsp. minced garlic
1 Tbsp. extra virgin olive oil
2 tsp. KRAFT Grated Parmesan Cheese
2 tsp. fresh lemon juice
1 pkg. (8.8 oz.) naan breads (4 breads)
8 cherry tomatoes, quartered
2/3 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 425ºF.
  • Process kale, nuts and garlic in food processor until finely ground. Add oil, Parmesan and lemon juice; process until smooth, stopping occasionally to scrape down side of container.
  • Spread kale mixture onto naan breads; place on baking sheet. Top with tomatoes and mozzarella.
  • Bake 10 to 12 min. or until mozzarella is melted and edges of breads are golden brown.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

KALE PESTO



Kale pesto image

This leafy green cabbage-like vegetable is a genuine superfood - it's great whizzed up in place of basil in an Italian sauce

Provided by Sarah Cook

Categories     Dinner, Main course

Time 10m

Yield Makes enough for 10-12 servings

Number Of Ingredients 8

85g pine nut , toasted
85g parmesan (or vegetarian alternative), coarsely grated, plus extra to serve (optional)
3 garlic cloves
75ml extra-virgin olive oil , plus extra to serve
75ml olive oil
85g kale
juice 1 lemon
spaghetti or linguine, to serve

Steps:

  • Put the pine nuts, Parmesan, garlic, oils, kale and lemon juice in a food processor and whizz to a paste. Season to taste. Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like.
  • To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

Nutrition Facts : Calories 195 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.1 milligram of sodium

KICKIN' KALE PESTO



Kickin' Kale Pesto image

This recipe is a wonderful way to enjoy fresh kale! This vibrant, spicy addition to pasta or just over fresh bread has a delicious kick!

Provided by The Gruntled Gourmand

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

1 bunch lacinato (dinosaur) kale, stems removed
½ cup grated Parmesan cheese
⅓ cup pine nuts
¼ cup habanero-infused extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons Meyer lemon juice
2 pinches freshly ground black pepper
1 pinch kosher salt

Steps:

  • Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and kosher salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 5.2 g, Cholesterol 3.5 mg, Fat 9.3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 133 mg, Sugar 0.3 g

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