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.

Alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.