20 Jul Pesto Caprese Salad
Posted at 01:41h
in
2 cups packed fresh basil leaves
1 tbsp dried basil leaves, lightly crushed
⅓ cup chopped walnuts, toasted
3 garlic cloves, chopped
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
1
In bowl of food processor, pulse the dried basil with the fresh basil leaves
2
Add walnuts, garlic and Parmesan cheese, pulse 4-5 times.
3
Add EVOO and process for about 10 seconds, until mixture is finely chopped but not pureed.
4
Layer tomato and mozzarella slices on a serving platter or on olive oil grilled bread.
5
Drizzle with pesto dressing, balsamic vinegar, sprinkle with Cyprus Black Lava Salt and freshly ground black pepper.
Ingredients
2 cups packed fresh basil leaves
1 tbsp dried basil leaves, lightly crushed
⅓ cup chopped walnuts, toasted
3 garlic cloves, chopped
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