Rinse and trim the basil leaves. Add the kale, basil, pine nuts, olive oil, lemon, garlic sea salt, lemon pepper, and parmesan to a food processor or high-speed blender.
Pulse on high until smooth.
Add to a jar and set aside.
Slice the heirloom tomato into wedges and add to your plate. (Pictured here is a brandywine heirloom tomato).
Add the burrata and drizzle the tomato and cheese with olive oil, sea salt, and fresh cracked pepper. Add the superfood pesto to the salad.