Friday, July 27, 2012

Caprese Salad a'la Lolly


Last night was the night to experiment with another version of Caprese Salad.  I love the combination of flavors, but this time instead of using fresh basil, I made some pesto to top the diced Roma tomatoes. 

Begin with a nice slice of fresh mozzarella, top with some diced Roma tomatoes, add a sprinkling of sea salt, a mini dollop of pesto and a drizzle of balsamic vinegar.  The  food of the gods, I tell ya!

2 cups fresh basil leaves, packed
1/3 cup pine nuts
3 medium sized garlic cloves
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
salt and freshly ground black pepper to taste
In a food processor, combine the basil in with the pine nuts.  Throw in the garlic and give them a whirl.  Slowly drizzle in the olive oil while the food processor is running on low.  When the olive oil is incorporated, add the cheese and pulse a few times.  Add S & P to taste.

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