Whenever I have been part of a CSA, I have loved being able to try new things. Kale is one of those ingredients which is more difficult to figure out. I’m not a huge fan. I’m working on it, but it’s only been a few years when I have learned to really like salads, so other greens are still on the figure-out-how-to-like it list. When my parents got some kale early last fall, they decided to make a pesto out of it. Using oil, garlic, lemon juice, salt, pepper and almonds, they made a pesto. When looking online for kale pesto recipes, most call for walnuts, but not being huge fans of walnuts and having some almonds to use up, it seemed like a better fit. I don’t think we wrote down the recipe, and let’s be honest, when I have made pesto in the past, I rarely measure things out. I know those ingredients were in it and I use the food processor to break down the greens and develop the paste.
So, at this point there was a pesto. I’ve used pesto with pasta (the most traditional use), and in making potato salad. But, my mom suggested making a pizza out of it. This was her kale and pesto, after all. My parents were a bit unsure what else to include and so we looked through the cabinets and came up with this winning combination:
Boboli pizza crust
Roasted Red Pepper
Sliced, grilled chicken breast
Black Olives, sliced and drained
Low-fat mozzarella cheese
Spread pesto on the pizza crust. Liberally layer pepper, chicken, and olives on the pesto. Sprinkle mozzarella cheese on top and bake until cheese is melted, in line with the instructions on the crust. Slice and eat. It’s tasty goodness.