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Pesto Caprese Salad

Yields5 ServingsPrep Time15 minsTotal Time15 mins

 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
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.

Nutrition Facts

Servings 0