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!