Caprese Salad With Fresh Pesto
This is the sixth installment of my Food Friday feature! Each Friday through June and July, I’m sharing different fresh and (mostly) healthy summer recipes along with my photos. You can read more about this project and get the last five weeks’ recipes HERE.
Today’s recipe is a personal favorite because my sister Patti always makes this simple Italian salad when we visit. She uses her own fresh pesto made from the fragrant basil plants that thrive in pots on her back deck.
Patti made and styled this beautiful dish when my kids and I visited her lakeside home last week, and I’m happy to share this super easy, healthy and tasty appetizer that just tastes like summer!
Pesto (fresh if possible!)
Balsamic vinegar or balsamic glaze
Slice the tomatoes, and slice the fresh mozzarella. Spread some pesto onto the tomato and mozzarella slices, then alternate each on a plate. Drizzle balsamic vinegar on top and serve!
Making your own pesto is pretty easy and fast, and you can freeze it to use in the wintertime when you’re wishing for a taste of summer. It’s a great way to make use of your basil plants that are probably growing out of control at this point in the season.
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced (about 3 teaspoons)
- Salt and freshly ground black pepper to taste
Put the basil leaves, garlic and pine nuts in a food processor and pulse. Add Parmesan cheese and pulse until blended. Add olive oil while food processor is running. Add salt and pepper to taste and stir.
Use on caprese or pasta, or freeze in small containers to use later. Happy summer!