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Baby Kale Pesto
Baby kale is an often-overlooked green, especially when perusing the produce section where spinach, lettuce and other greens are packed in clamshell containers. But this Baby Kale Pesto is a flavor bomb that lends itself to so many uses, including a seasonal Pesto Persimmon Salad. 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.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Store in an air-tight container in the refrigerator for up to a week.
To make the salad
- Step 4
Alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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