Caprese Salad With Walnut Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Simple, but elegant side dish. Goes good with Simple Shrimp Cakes. The first 6 ingredients are for the Olive Oil & Walnut Pesto. Two cups of fresh basil leaves are needed (don't know why 0 comes through), in addition to chopped walnuts, grated parmesan, olive oil, lemon juice and chopped garlic. Ingredients:
2 cups basil leaves, fresh packed |
1 cup walnuts, toasted and chopped |
2/3 cup parmesan cheese, grated |
6 tablespoons olive oil |
2 tablespoons lemon juice |
3 garlic cloves, chopped |
2 tablespoons pesto sauce |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
4 medium red ripe tomatoes |
8 ounces mozzarella cheese |
fresh basil leaf (optional) |
salt & fresh ground pepper (optional) |
Directions:
1. OliveOil & Walnut Pesto: Pulse basil, walnuts, cheese, olive oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
2. Caprese Salad: Combine 2 tablespoons Walnut Pesto, olive oil and vinegar in small bowl. Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with salt and pepper.
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