Very simple but very tasty salad. Probably there are few people who are not familiar with Italian Caprese salad, this is a famous salad appetizer from the antipasto series, that is, served before the main meal. It consists of a salad of soft mozzarella, delicious tomatoes, basil leaves, olive oil, salt, and pepper. Once upon a time, when I tried it for the first time, the taste did not really impress me. Quite freshly obtained, despite the basil, salt, pepper, and butter. But later, adding pesto sauce to it, I really tasted it, it became really very tasty. So, for me personally, Caprese salad does not exist without pesto sauce, this sauce perfectly emphasizes the taste and makes it really interesting and noble!
From the above list of ingredients, approximately 4-6 servings are obtained.
The classic recipe involves pine nuts or pine nuts, but I have been cooking it with walnuts for a long time.
Pine nuts contain a large percentage of oil and therefore run rancid very quickly. But if you have good fresh pine nuts, then, of course, use them for pesto sauce.
Caprese Salad with Pesto Sauce
- 9 oz mozzarella (soft)
- 3-4 tomatoes
- 4 tbsp olive oil (first extraction)
- 1 oz green basil
- 1 oz walnuts (or pinecones)
- 2 cloves of garlic
- Wash, dry the basil, separate from the stems, put in the chopper.
- Add pine nuts, a pinch of salt, and garlic (peeled and chopped into several parts).
- Add parmesan, cut into arbitrary pieces, pour oil.
- Chop shortly. When grinding, you do not need to achieve a uniform consistency, on the contrary, the sauce should remain heterogeneous, consisting of small pieces.
- If you don’t have a chopper, you can use a mortar and pestle to make the sauce.
- Soft mozzarella and tomatoes (it is important that the tomatoes are delicious) cut into thin slices. Put either portion, as in my photo, or on one large plate in a circle.
- Put the pesto, garnish with basil and serve. Caprese salad with pesto is beautiful, light, and of course delicious!