Pesto & Persimmon Salad
Recipe by Reed Dunn, @pestoandpotatoes
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.
The brightness — both in flavor and appearance — of this dish also makes it a lovely addition to kick off any fall meal. Plus, this simple pesto recipe comes together in about 10 minutes, making it ideal for these days when we’re all feeling a bit crunched for time.
- 5 oz. baby kale
- 1 cup fresh parsley, chopped
- 1 large garlic clove
- 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup chopped pecans, toasted
- ½ cup olive oil
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 ½ 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.