Kale Arugula Pesto Recipes
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 1 gram
KALE ARUGULA PESTO
Homemade pesto is an easy way to jazz up your dinner tonight! This homemade kale arugula pesto is a peppery blend of pine nut pesto that you'll choose every time. You can serve it over a bed of pasta, on a sandwich, over chicken or baked salmon.
Provided by Madison | A Joyfully Mad Kitchen
Categories Sauces
Time 5m
Number Of Ingredients 7
Steps:
- In a food processor, chop garlic.
- Add in arugula and kale and blend.
- Slowly pour in olive oil.
- Add pine nuts to food processor and blend.
- Add in parmesan, salt and pepper and blend until ingredients are well-mixed.
- If desired, add more oil to make the sauce thinner.
- Taste pesto to see if it needs more salt or pepper. You can even add a splash of lemon juice if some acidity is needed!
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
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