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Arugula Caprese Salad with Kale Pesto
Ingredients
  • 1 small bunch Tuscan/lacinato kale
  • 2 cloves garlic
  • ½ cup lightly toasted walnuts
  • handful fresh basil leaves
  • ⅓ cup fresh grated parmesan cheese
  • pinch of red pepper flakes
  • juice of one lemon
  • 3 Tbsp. water
  • sea salt and pepper
  • ⅓ cup extra virgin olive oil
  • ¾ lb. baby tomatoes
  • 8 oz. small mozzarella balls (bocconcini or pearline)
  • 3 cups baby arugula
  • flaked sea salt, optional
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