'Clean Start': Polenta Pizzas with Kale, Chard, and Parsley Pesto

3 cups vegetable stock

1 teaspoon sea salt

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

Freshly ground black pepper

2 tablespoons extra virgin olive oil

11/4 cups polenta

For the kale and maitake mushroom topping:

1 large leek, sliced

3 tablespoons mirin

2 maitake mushrooms

1 bunch kale, finely chopped

1/4 cup pasta sauce

For the chard and parsley pesto topping:

1/2 small red onion, thinly sliced

3 garlic cloves

3 tablespoons extra virgin olive oil

1 bunch Swiss chard, chopped

Sea salt and black pepper

1/4 cup Parsley Walnut Pesto (recipe follows)

For the parsley walnut pesto:

2 garlic cloves, peeled

1 cup toasted walnuts

11/2 cups packed flat-leaf parsley leaves

1/4 cup extra virgin olive oil, plus more as needed

2 tablespoons lemon juice

Sea salt