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.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 servings

Calories: 232 kcal per serving

Ingredients

5 ounces - baby kale
1 cup - fresh parsley
1 large clove - garlic
1 - lemon
1 tsp - kosher salt
½ tsp - black pepper
⅓ cup - pecans
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.
Alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.

Nutrition