- VE
- VN
- LC
- LS
- LC
Pesto & Potatoes
July 10, 2025
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.
8 Ingredients
EASY
1/1
Baby Kale Pesto
Instructions
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.
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.
3
|
Store in an air-tight container in the refrigerator for up to a week.
To make the salad
1
|
Alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Sugar
Low Carb
Smart Nutrition
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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