Arugula Caprese Salad with Kale Pesto
I made this incredible Arugula Caprese Salad with Kale Pesto tonight from the Sprouted Kitchen website. It was incredibly easy to make and it tasted so good. It's great on its own but would also serve as a great side dish for a big dinner. I made a few adjustments to the recipe to make it a little more calorie conscious and adapted the pesto recipe to work better for a people who don't have a food processor.
1 bunch kale
2 garlic cloves
1/2 cup toasted walnuts
1 handful fresh basil
1/3 cup shredded parmesan
pinch of red pepper flakes
juice of two lemons
1/3 cup water
sea salt and pepper
1/4 cup extra virgin olive oil
Bring a large pot of salted water to a boil, blanch the kale by placing it in the boiling water for 30 seconds. Run the kale under cool water to stop the cooking.
Add the garlic cloves and walnuts to a blender or food processor and blend. Once they have been chopped add in the kale leaves, basil, parmesan, red pepper flakes, lemon juice, water, salt and pepper and olive oil. Pulse until blended to the consistency you like. If you're having trouble blending add little bits of water and lemon juice to help it along.
1 package cherry tomatoes, halved
1/2 cup bocconcini cheese balls, halved
3 cups baby arugula
Half the cherry tomatoes and bocconcini cheese and add them to a large bowl. Add a few spoonfuls of the pesto to the salad and mix it in. Add the arugula, mix and serve.
For Sprouted Kitchen's recipe visit the link below: