Kale and Sun-Dried Tomato Pesto Flatbread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp flatbread topped with a vibrant pesto made from kale and sun-dried tomatoes, finished with fresh herbs and Parmesan. This mediterranean-inspired vegetarian ready in about 25 minutes pairs kale, sun-dried tomatoes, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 15 min Cook: 10 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a food processor, combine chopped kale, sun-dried tomatoes, basil, pine nuts, Parmesan cheese, olive oil, garlic powder, and Greek yogurt. Process until smooth, scraping down sides as needed.
  2. Step 2: Spread pesto mixture evenly over the flatbread.
  3. Step 3: Top with halved cherry tomatoes and sprinkle with chopped parsley.
  4. Step 4: Bake at 375°F for 8-10 minutes until edges are golden and tomatoes are slightly softened.

Frequently asked questions

How long does Kale and Sun-Dried Tomato Pesto Flatbread take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kale and Sun-Dried Tomato Pesto Flatbread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kale from drying out.

Can I substitute ingredients in Kale and Sun-Dried Tomato Pesto Flatbread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kale and Sun-Dried Tomato Pesto Flatbread for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Kale and Sun-Dried Tomato Pesto Flatbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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