Baby Kale Pesto (Edit recipe)

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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

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Ingredients

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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
  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 1/2 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.
  4. 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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About This Recipe

Show nutritional information
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.
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

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