Caprese Salad with Pistachio Basil Pesto
- 2 cups Fresh Basil
- 1 cup Roasted Pistachio Nuts, shelled
- 2 cloves Garlic
- 1 tsp. Lemon Juice
- 1 tsp. Lemon Zest
- ¼ cup Parmesan Cheese, grated
- ⅓ - ⅔ Olive Oil, as needed
- 2 Tomatoes, Heirloom or Beefsteak work best
- 2 thick slices of Fresh Mozzarella, cut into small chunks
- 2-3 tbsp. Aged Balsamic Vinegar
- Place all ingredients for the pesto in a food processor or blender (start with ⅓ cup olive oil). Puree until combined.
- I like to keep mine a little chunky but feel free to continue pureeing until you achieve your desired texture. Add more olive oil if needed.
- Presto... you have pesto! Drizzle over sliced tomatoes and mozzarella. Serve with aged balsamic vinegar over the top.
- Save any leftover pesto in an airtight container, refrigerated, for up to 3 days.
Recipe by Slice of Jess at https://sliceofjess.com/pistachio-basil-pesto-recipe/
3.5.3251