Caprese Salad with Basil Pesto - wistv.com - Columbia, South Carolina |

Caprese Salad with Basil Pesto

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Caprese Salad with Basil Pesto

 

INGREDIENTS

  • 1 ripe tomato, any variety (preferably locally grown or home grown)
  • Fresh mozzarella cheese
  • A handful of fresh basil leaves
  •  Balsamic vinegar
  • Salt and pepper, to taste
  • 1 serving of basil pesto (Homemade or Bottle)

INSTRUCTIONS

  1. Cut the tomatoes and mozzarella into slices about ¼ inch thick
  2. Arrange the tomatoes flat on a plate, top each one with a slice of mozzarella, and then either with whole or sliced basil leaves
  3. Sprinkle with a little salt and pepper, if desired
  4. Add a dollop or two of pesto to the plate
  5. Sprinkle with balsamic vinegar

Hint: If I am in a hurry I just chop everything up into pieces and throw it all together in a bowl. It tastes just the same that way!

Basil Pesto

INGREDIENTS

  • 1 loosely packed cup of fresh basil leaves removed from stem
  • 3 tablespoons pine nuts
  • ¼ cup grated Parmesan cheese
  • 1 whole clove of fresh garlic
  • 1 tablespoon of olive oil

INSTRUCTIONS

  1. Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to the salad above, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).
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