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'Clean Start': Polenta Pizzas with Kale, Chard, and Parsley Pesto

Caroline Russock
  • minutes
  • Serves 4 to 6

INGREDIENTS

1/2 tsp

Basil, dried

5 1/2 cups

Flat-leaf parsley, packed leaves

5

Garlic clove

1

bunch Kale

1

Leek, large

2

Maitake mushrooms

1/2 tsp

Oregano, dried

1/2 tsp

Parsley, dried

1/2

Red onion, small

1

bunch Swiss chard

3 cups

Vegetable stock

2 tbsp

Lemon juice

3 tbsp

Mirin

1/4 cup

Parsley walnut pesto

1/4 cup

Pasta sauce

2 3/4 cups

Polenta

1

Black pepper, Freshly ground

1 tsp

Sea salt

1

Sea salt

2

Sea salt and black pepper

12 tbsp

Olive oil, extra virgin

1 cup

Walnuts, toasted