Caprese Salad with Pesto Sauce

 

Caprese Salad with Pesto Sauce

Ingredients:

• 2 large ripe tomatoes
• 1 ball of fresh mozzarella cheese
• Fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• Balsamic glaze, for drizzling

For the Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Pesto Sauce:

1. In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves.
2. Pulse until the ingredients are finely chopped.
3. With the food processor running, gradually drizzle in the olive oil until the mixture becomes smooth.
4. Season with salt and freshly ground black pepper to taste. Set aside.

2. Slice the Tomatoes and Mozzarella:

1. Wash the tomatoes and slice them into rounds, about 1/4-inch thick.
2. Similarly, slice the fresh mozzarella cheese into rounds of the same thickness.

3. Assemble the Caprese Salad:

1. On a serving platter, arrange the tomato and mozzarella slices alternately, overlapping slightly.
2. Tuck fresh basil leaves between the tomato and cheese slices.

4. Drizzle with Pesto Sauce:

1. Drizzle the prepared pesto sauce over the tomato and mozzarella slices, allowing it to flow between the layers.

5. Season and Serve:

1. Drizzle extra-virgin olive oil over the salad.
2. Season with a sprinkle of salt and freshly ground black pepper.

6. Final Touch:

1. Finish the caprese salad by drizzling a balsamic glaze over the top. The balsamic glaze adds a touch of sweetness and a beautiful presentation.

7. Serve and Enjoy:

1. Serve the Caprese Salad with Pesto Sauce immediately as an appetizer or side dish.

Notes:

• You can customize this salad by adding a touch of sliced red onion or Kalamata olives for extra flavor.
• Use the freshest ingredients possible for the best flavor.
• The pesto sauce can be stored in an airtight container in the refrigerator for a few days.

Pro Tip: For an extra burst of flavor, you can toast the pine nuts before adding them to the pesto. Simply place them in a dry skillet over medium heat and toast until they are golden brown, shaking the pan frequently to prevent burning.

Enjoy the refreshing combination of ripe tomatoes, creamy mozzarella, and aromatic basil in this classic Caprese Salad with Pesto Sauce!