Baby Kale Pesto
Sliced persimmons are layered with fresh mozzarella slices then drizzled with baby kale pesto for a fall and winter take on a classic caprese salad.
Servings: 6
Ingredients
- 5 ounces baby kale
- 1 cup fresh parsley chopped
- 1 large garlic clove
- 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup chopped pecans toasted
- ½ cup olive oil
Instructions
- Add baby kale, parley, garlic and zest and juice of 1 lemon to the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped and well combined.
- Add in chopped pecans, salt and pepper. With food processor running on low, slowly drizzle in ½ cup olive oil until well combined, but not too oily.
- Store in an air-tight container in the refrigerator for up to a week.
- To make the salad, alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.