Baby Kale Pesto
Now is the time to add persimmons to your shopping list. These bright orange fruits seem like a luxury, but they’re rather affordable and readily available at grocery stores almost…
PREP TIME
10 minutes
COOK TIME
—
INGREDIENTS
8
Serves: 6
Ingredients
- 5 oz5 oz5 oz Baby Kale
- 1 cup1 cup1 cup Parsley, chopped, fresh
- 111 Garlic, large clove
- 111 Lemon
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- .333 cup.333 cup.333 cup Pecans, toasted, chopped
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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 1/2 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.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Nightshade Free Paleo Pescetarian Plant Based Sauces & Dressings Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 217 |
| Fat: | 23 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 216 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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