Image By Boston Organics
1 small bunch kale2 cloves garlic1/2 cup lightly toasted walnutshandful fresh basil leaves1/3 cup fresh grated parmesan cheesepinch of red pepper flakesjuice of one lemon3 Tbsp. watersea salt and pepper1/3 cup extra virgin olive oil3/4 lb. baby tomatoes8 oz. small mozzarella balls3 cups baby arugula
flaked sea salt, optional
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.Make ahead tip: The tomatoes and mozzarella can be dressed hours in advance and kept covered in the fridge, I actually recommend that they marinate in the pesto for better flavor. Just leave the mix at room temperature for awhile so the pesto dressing will distribute easily. Add arugula just before serving.
(This will make more kale pesto than you’ll need to dress this salad. It is excellent on eggs, as a sandwich spread, an alternative to pizza sauce, tossed in with some noodles or as a dip.)
Tested and Approved by Boston Organics (Brittany Roberts)
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This recipe was most recently featured in
Boston Organics Newsletter No. 23 of 2014.