Caprese Salad with Kale and Walnut Pesto

I'll be honest, I bought too much Kale. But I wasn't about to let it go to waste! So, I made more pesto and used it over one of my absolute favorite fresh salads. As I mentioned in my last post, if you're adamant against using Kale, make Pesto with the typical ingredients of pine nuts and basil. 

What you'll need: 

- 1/2 serving of Kale and Walnut Pesto

- 4-5 pieces of fresh basil

- 8 oz. small mozzarella balls (bocconcini or pearline)

- 5-7 baby tomatoes 

- Parmesan Cheese (optional) 

What to do: 

- Slice the baby tomatoes and mozzarella in half, combine in a salad bowl. 

- Chiffonade your basil and sprinkle over the tomatoes and mozzarella. 

- Drop in a few spoonfuls of the Kale and Walnut Pesto and mix.

- Top with a few shavings of parmesan and enjoy!