Ingredients
▪ 1 small bunch Tuscan/lacinato kale
▪ 2 cloves garlic
▪ 1/2 cup lightly toasted walnuts
▪ handful fresh basil leaves
▪ 1/3 cup fresh grated parmesan cheese
▪ pinch of red pepper flakes
▪ juice of one lemon
▪ 3 Tbsp. water
▪ sea salt and pepper
▪ 1/3 cup extra virgin olive oil
▪ 3/4 lb. baby tomatoes
▪ 8 oz. small mozzarella balls (bocconcini or pearline)
▪ 3 cups baby arugula
▪ flaked sea salt, optional
Preparation
For the kale pesto, bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess moisture. This should yield about 1 1/2 cups blanched kale. In a food processor, combine the garlic, walnuts and pulse to chop. Add the kale, basil, parmesan, red pepper flakes, water, lemon juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Thin with a bit more lemon juice and a splash of water for a more dressing-like consistency. Taste and adjust as needed. Slice the baby tomatoes and mozzarella balls in half and collect them in a large mixing bowl. Add a few spoonfuls of the kale pesto and toss gently to coat, adding desired amount of dressing. Toss in your arugula, add a pinch of flaky sea salt and serve.
