Prep time
Cook time
Total time
Serves: 1 (with extra pesto to spare)
  • 1 bunch kale (approximately 200g)
  • ½ bag spinach (approximately 100g)
  • 1 pack basil, chopped (30g)
  • ½ cup pine nuts
  • Generous swig olive oil
  • 1-2 cloves garlic, crushed (depending on strength preference)
  • Salt to taste
For the Puff Pastry Pizzas
  • I pack ready roll puff pastry (refrigerated not frozen)
  • 300-400g medium or mature cheddar cheese (or vegan cheese)
  • 100-150g cherry tomatoes
  • Fresh basil
  • Handful of black sliced olives
  1. Roughly chop and thoroughly wash the kale and spinach.
  2. Steam for 5-10 minutes until wilted down.
  3. Meanwhile, place the pine nuts and garlic in a food processor until the pine nuts are ground.
  4. Add in the steamed kale, spinach, olive oil, basil and salt and process once again until a smooth paste is formed.
  5. Taste and add any further salt or olive oil if required.
For Spinach and Kale Puff Pizzas
  1. Preheat oven to 180 degrees C.
  2. Roll out puff pastry to fit a 12-14 inch non-stick pie or baking dish.
  3. Place the pastry in the oven for 5 minutes and remove.
  4. Spread a generous layer of Spinach and Kale Pesto on the puff pastry pastry
  5. Sprinkle between 300-400g of medium or mature cheddar cheese on top of the pesto.
  6. Then add chopped tomatoes (halved), fresh basil, olives and any other toppings you wish and bake in the oven for a further 15-20 minutes until the pastry has browned and become crisp.
Recipe by Hungry Little Veggie at