Prep Time


1.25 Hours

8 People




  • 1 cup water
  • 2 tsp active dry yeast
  • ¼ tsp sugar
  • 1 cup all purpose flour
  • 2 cups whole wheat flour
  • 4 tbsp flaxseed, ground
  • ½ tsp salt
  • 4 tbsp olive oil


  • 1 cup chopped kale
  • 1 cup basil
  • ½ lemon
  • ⅛ cup sunflower seeds
  • 1 clove garlic
  • 1 ounce parmesan
  • 4 tbsp olive oil
  • ½ tsp salt, to taste
  • 1 scoop Green Shot
  • Extra parmesan to serve


Place the yeast and sugar into the warm water and stir gently to combine. Let sit for 5 minutes or until yeast is puffy.

Meanwhile, combine the flours, flaxseed, salt, and olive oil in a large bowl.

Add water and stir to combine, using clean hands to bring the dough together.

Knead gently for one minute; the dough should be sticky. If it seems dry or you have a hard time getting all of the flour into the dough ball, add a touch more water.

Let rest, covered with a kitchen towel, in a greased bowl for at least 1 hour and up to 6 hours.

Place the kale into a large bowl and cover with very hot or boiling water. Let sit until wilted, about 3 minutes, stirring occasionally. Drain and let cool, then squeeze dry.

Add the wilted kale and basil to a food processor or high powered blender, along with the basil, lemon juice , sunflower seeds, garlic, Parmesan, scoop of Green Shot and 2 tablespoons of olive oil.

Blend to combine, stopping to scrape down the sides of the container and adding more olive oil as you go to make a smooth and spreadable consistency. Season with salt to taste.

Preheat the oven to 180°C and grease 2 muffin tins (you’ll need one full pan and 4 additional cups to make a total of 16 rolls).

Use your hands to press the dough into a rectangle on a piece of parchment paper. Let rest for about 10 minutes.

Spread the pesto over the dough with a spatula, then sprinkle with mozzarella and Parmesan. Starting on one long side, roll the dough up carefully, making a spiral roll.

Use a serrated knife to cut into even slices. Place each slice into a prepared muffin cup, and bake for 16-18 minutes until the dough is baked through and the tops are just starting to become golden.

Remove from pan, using a knife around the edges if needed, and let cool slightly before serving.

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