To a kid, Pesto Sauce can look like a weird, slimy green substance that they’re not going anywhere near. But I’ve learned from my own kids that if you let them give you a hand in the kitchen they’re taste buds miraculously straighten up…go figure! This Pesto Pizza recipe came about because I knew how versatile Pesto can be and I’m always looking for ways to get more greens into my families’ diet.
Try it on pasta for “superhero Hulk spaghetti” or as a dip for raw veggies or on pizza. You can alter the recipe to your tastes by substituting arugula, parsley or spinach for basil. Try using walnuts in place of pine nuts, too.
If you’re kids aren’t into the whole “veggie toppings” thing, try making silly face out of the veggies with their help (i.e. sliced black olives for eyes, cut up green bell peppers for teeth, etc.). Here’s a post about doing just that!
The best part? It takes minutes to make! Store it in an air-tight container in the fridge for later. This pizza recipe is ready in under 30 minutes-can’t beat that!
- 2 C. fresh basil, packed lightly
- 1 C. pine nuts, raw
- 3 lemons, juiced
- 1 tsp. sea salt
- 1 tsp ground black pepper
- 5-6 garlic cloves
- 1 1/2 tsp. red pepper flakes
- 2 Tb. nutritional yeast
- 2-3 Tb. extra-virgin olive oil
- 1 pre-made pizza crust
- ~1 C. pesto sauce (recipe below)
- veggie toppings:
- 1/4 C. artichoke hearts, chopped
- 1/2 C. sliced mushrooms
- 1/2 C. sun-dried tomatoes
- 1/4 C. sliced black olives
- 6 fresh basil leaves
- For the Pesto Sauce:
- 1. Combine basil, pine nuts, lemon juice, salt, pepper, garlic, red pepper flakes and nutritional yeast in a food processor. Drizzle in olive oil while the food processor is on. Scrape down the sides and process until completely smooth.
- Assembling the Pizza:
- 1. Spread the pesto evenly over the pizza crust.
- 2. Add your favorite veggie toppings like sliced mushrooms, black olives, basil, or sun-dried tomatoes.
- 3. Bake the pizza at 375 degrees for 10-12 minutes. Remove from oven and let cool for 5 minutes before slicing.
You can alter the recipe to your tastes by substituting arugula, parsley or spinach for basil. Try using walnuts in place of pine nuts, too.
We’re onto day two of our serious vegetable competition, Sell Us Veggies! Our guest vegetable experts are going to get us to eat vegetables all week long with some of their favorite recipes. Last night we tried Kim’s Black Bean Vegetable Soup and my toddler asked for seconds. Pretty awesome.
Help determine the winner of the ultimate vegetable ambassador award, the coveted 2013 Top Veg Head. Rate each recipe (see those cute stars above?) based on the following criteria:
- Taste (up to 3 stars)
- Easy to Find Ingredients (up to 3 stars)
- Ease to Prepare (up to 3 stars)
Sarah Creighton, creator of Veggie-Kids.com is a San Francisco Bay Area mommy of three cute boys, a wife, author of “The Boy Who Loved Broccoli”, award winning vegan culinarian, children’s health advocate, and a former fashion designer. She strongly believes that when we eat better, we do better-and that goes for kids and adults alike! Sarah is a strong believer in using foods to heal.
You can find her helping people in their own kitchens to prepare plant-based foods for their families. Sarah loves showing others how it is possible to cook healthy meals, snacks, smoothies and desserts while leading a busy life.
Sarah wanted to give her children the best start possible in life with healthy, plant-based foods to fuel, energize and protect their growing bodies. Veggie Kids was born from this very idea as she wanted to keep a diary of what she was cooking and preparing for them and all she’s learned along the way. Veggie Kids continues to grow and reach thousands with it’s message of promoting health through food.