Pesto Caprese Salad Recipe
This Pesto Caprese Salad with Walnut Basil Pesto offers a bold twist on the traditional recipe, giving you extra basil flavor with the added nuttiness of walnuts. Whether served as an appetizer or a side dish, this vibrant salad is sure to impress.
Ingredients
- 4 heirloom tomatoes small
- 8 slices fresh mozzarella
- 1 cup fresh basil leaves (packed) 4 whole leaves reserved, set aside.
- 1 tsp salt divided
- 1/4 tsp fresh ground pepper
- 1 cloves garlic large
- 1/4 cup walnuts
- half whole lemon optional (see notes)
- 1/4 cup olive oil
- 1 - 2 tbsp water adjust for consistency
Instructions
- Prepare the Walnut Basil Pesto:
- In a blender or food processor, combine garlic, walnuts, 1 cup (packed) basil, and 1/2 tsp of salt and the ground pepper. Remember to reserve 4 nice looking leaves for topping the salad.
- If using, squeeze half the lemon into the basil, it's about 1 tsp of lemon juice. This will help you keep the sauce bright green - especially if you're not using it right away.
- Blend while slowly adding the olive oil.
- Add water as needed for desired consistency.
- Taste and adjust seasoning if necessary.
- Assemble the Salad:
- Lightly salt the sliced tomatoes and let them rest on a kitchen paper towel for a few minutes.
- Slice the fresh mozzarella (for easier slicing, freeze for 10 minutes beforehand).
- Spread a spoonful of walnut basil pesto on the bottom of a serving plate.
- Layer tomatoes and mozzarella on top, alternating slices.
- Garnish with fresh basil leaves.
- Drizzle with aged balsamic vinegar or balsamic reduction.
- Serve immediately and enjoy!
Notes
If you're making the pesto ahead of time, use a little lemon to keep the pesto vibrant and green.