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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