- 4 cups water
- 2 cups stemmed, coarsely chopped Lacinato kale
- 1 cup loosely packed fresh basil leaves
- 3 tablespoons pine nuts, toasted and divided
- 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)
- 1 garlic clove, crushed
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 2 tablespoons olive oil
- 4 (6-inch) whole-wheat pitas
- 4 thinly sliced small tomatoes (such as Campari)
- 2 center-cut bacon slices, cooked and crumbled
- 1.5 ounces fresh mozzarella cheese, shredded (about 6 tablespoons)
- calories 375
- fat 18.7 g
- satfat 5.5 g
- monofat 7.4 g
- polyfat 3.2 g
- protein 17.1 g
- carbohydrate 38.9 g
- fiber 4.8 g
- cholesterol 24 mg
- iron 3.4 mg
- sodium 535 mg
- calcium 270 mg
How to Make It
Place a baking sheet in oven. Preheat oven to 400°. (Keep baking sheet in oven as it preheats.)
Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from kale.
Place kale, basil leaves, 2 tablespoons pine nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.
Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan. Bake at 400° for 12 minutes or until crust is browned and crisp.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.