Pesto & Persimmon Salad
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 everywhere. I’ve used persimmons to dress up an edible Thanksgiving centerpiece in the past, but this Pesto & Persimmon Caprese puts the tomato-shaped fruit front and center. The combination of sweet persimmon and the earthiness of Baby Kale Pesto is simply divine.
10 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
by Reed Dunn
Serves: 6
Ingredients
- 5 oz5 oz5 oz Baby Kale
- 1 cup1 cup1 cup Parsley, fresh, chopped
- 1 clove1 clove1 clove Garlic, large
- 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 (plus more for topping)
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
- Fresh Mozzarella
- Persimmons
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
Baby Kale Pesto
- 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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