Suncrest Gardens Farm's Pesto Pizza
Heather Secrist uses kale in her pesto for this tomatoey creation, though you can substitute arugula, spinach or basil if you prefer. "Pesto can be frozen in ice cube trays for use throughout the year," says Heather, owner of Suncrest Gardens Farm in Cochrane, Wisconsin. "Once frozen, place the cubes in a freezer bag to pull out as you need them."
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
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If you like, substitute 2 cups firmly packed fresh basil leaves, torn fresh arugula or spinach leaves with stems removed for the kale.
Nutrition Facts
Per Serving:
398 calories; fat 22g; cholesterol 34mg; saturated fat 6g; carbohydrates 39g; mono fat 11g; poly fat 3g; trans fatty acid 0g; insoluble fiber 4g; sugars 3g; protein 15g; vitamin a 1749.2IU; vitamin c 15.4mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.2mg; folate 76.6mcg; vitamin b12 0.1mcg; sodium 434mg; potassium 294mg; calcium 262.5mg; iron 2.3mg.