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Pesto Caprese Salad
- 2 cups packed fresh basil leaves
- 1 tbsp dried basil leaves, lightly crushed
- ⅓ cup chopped walnuts, toasted
- 3 garlic cloves, chopped
- 1 cup Durant Olive Mill Arbequina EVOO
- 1 tbsp freshly grated Parmesan cheese
- 4 medium Heirloom tomatoes, cut in 1/4 inch thick slices
- 1 lb fresh Mozzarella, cut in 1/4 inch thick slices
- 3 tbsp Aperö 8-Year Aged Balsamic Vinegar
- Durant Kitchen Cyprus Black Lava Salt
- In bowl of food processor, pulse the dried basil with the fresh basil leaves
- Add walnuts, garlic and Parmesan cheese, pulse 4-5 times.
- Add EVOO and process for about 10 seconds, until mixture is finely chopped but not pureed.
- Layer tomato and mozzarella slices on a serving platter or on olive oil grilled bread.
- Drizzle with pesto dressing, balsamic vinegar, sprinkle with Cyprus Black Lava Salt and freshly ground black pepper.
Nutrition Facts
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