Arugula Caprese Salad with Kale Pesto

SPROUTED KITCHEN

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

VIEW DIRECTIONS

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