Basil Pesto Caprese Salad
Cherry tomato, basil and fresh mozzarella salad.
- Prep time
- 20 min
- Cook time
- 56 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 50 g 1 cup fresh basil
- 50 g 1/3 cup blanched almonds
- 50 g 1/2 cup Parmesan cheese (or Grana Padano)
- 2 tbsp olive oil (extra virgin)
- 1 lemon (only juice)
- 1 clove garlic
- 1/2 tsp salt
- 125 g 1/2 cup bocconcini mozzarella
- 200 g 1 cup cherry tomatoes (halved)
- 2-3 fresh basil leaves
- 1 tbsp olive oil (extra virgin)
- 1/4 tsp salt
Instructions
- 1
In a food processor combine basil leaves, almonds, Parmesan cheese, the juice of one lemon and minced garlic, process until smooth. With the motor of the food processor still running add olive oil. Taste and add a pinch of salt if necessary.
- 2
An hour before serving the salad pour half of the prepared basil pesto over bocconcini, cover and refrigerate for at least an hour. Reserve the rest of the pesto for another use. (It keeps well in the fridge for up to one week.)
- 3
On a large serving place arrange halved cherry tomatoes, marinated in basil pesto bocconcini mozzarella and basil leaves, sprinkle with some salt (Maldon flaked sea salt works great here) and drizzle extra virgin olive oil all over. Serve immediately.