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
Suncrest Gardens Farm's Pesto Pizza
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 (Suncrest Gardens Farm's Pesto Pizza)
Per Serving:
398 calories; total fat 22g; saturated fat 6g; polyunsaturated fat 3g; monounsaturated fat 11g; cholesterol 34mg; sodium 434mg; potassium 294mg; carbohydrates 39g; fiber 4g; sugar 3g; protein 15g; trans fatty acid 0g; vitamin a 1749IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 77mcg; vitamin b12 0mcg; calcium 263mg; iron 2mg.