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RECIPE
12 INGREDIENTS9 STEPS30MIN

Heirloom Tomato Caprese Salad with Homemade Pesto

5.0
1 Ratings

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When time is not on your side, this go-to recipe is just right for a dinner with friends!
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
4
Serves 4
1 handful
to taste
Extra-Virgin Olive Oil
to taste
Dark Balsamic Vinegar
to taste
2 bunches
1 1/3 cups
Parmigiano-Reggiano , grated
or Any hard Italian cheese of choice
8 cloves
2/3 cup
Pine Nuts
1/2

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Nutrition Per Serving

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CALORIES
560
FAT
41.1 g
PROTEIN
28.7 g
CARBS
20.2 g

Cooking Instructions

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Step 1
Gently rinse Fresh Basil (2 bunch) with water and pat dry or dry in a salad spinner. Separate the leaves, discarding the stems.
Step 2
Pack the basil leaves into a food processor with Parmigiano-Reggiano (1 1/3 cup), Garlic (8 clove), juice of the Lemon (1/2) and Pine Nuts (2/3 cup).
Step 3
Pulse until finely chopped.
Step 4
With processor running, slowly drizzle in Extra-Virgin Olive Oil (to taste) - pausing while it incorporates--until a smooth paste forms.
Step 5
Cut Heirloom Tomato (4) and Buffalo Mozzarella Ball (1 package) into thick slices.
Step 6
Overlap tomatoes on a large platter or individual salad plates (alternating colors if using red & yellow varieties), with a thin slice of mozzarella between slices.
Step 7
In a small bowl, combine 2 teaspoons of pesto with 3 tablespoons of your best quality olive oil until blended. Drizzle over tomato and mozzarella slices.
Step 8
Drizzle with Dark Balsamic Vinegar (to taste).
Step 9
Chiffonade the Fresh Basil (1 handful) and sprinkle it over the salad. Finish with Sea Salt (to taste) and ground Ground Black Pepper (to taste). Serve and enjoy!

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Nutrition Per Serving
Calories
560
% Daily Value*
Fat
41.1 g
53%
Saturated Fat
23.4 g
117%
Trans Fat
0.0 g
--
Cholesterol
42.2 mg
14%
Carbohydrates
20.2 g
7%
Fiber
5.3 g
19%
Sugars
8.3 g
--
Protein
28.7 g
57%
Sodium
652.9 mg
28%
Vitamin D
--
--
Calcium
703.3 mg
54%
Iron
3.2 mg
18%
Potassium
597.6 mg
13%
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