Our very own caprese salad
400 g (15 oz) buffalo mozzarella
For the pesto sauce
30 g (1 oz) basil leaves
1 clove of garlic
30 g (1 oz) toasted pine nuts
50 g (2 oz) grated Parmesan
150 ml (5 US fl oz) extra-virgin olive oil
Step by StepCut the tomato and mozzarella into similar-sized slices and arrange them on a plate in an alternating, interleaved pattern. Drizzle some pesto sauce on top.
To make the pesto sauce, first blanch the basil leaves for 10 seconds in a pan of boiling water and then plunge them into a bowl of ice water. Once the leaves have cooled, dry them thoroughly and blend together with the other ingredients.
Nutritional Tips- This highly nutritious salad is packed with vitamins and proteins, thanks to the cheese and nuts.
- Try making pesto with other nuts, such as walnuts, hazelnuts and even pistachios.
- If you decide to use bought pesto instead, you can rustle up this salad in a trice!
- To make a vegan version, replace the mozzarella with cubed tofu.
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