Caprese Salad with Pistachio Basil Pesto
Serves: 2
For the 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
For the Caprese Salad
  • 2 Tomatoes, Heirloom or Beefsteak work best
  • 2 thick slices of Fresh Mozzarella, cut into small chunks
  • 2-3 tbsp. Aged Balsamic Vinegar
  1. Place all ingredients for the pesto in a food processor or blender (start with ⅓ cup olive oil). Puree until combined.
  2. 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.
  3. Presto... you have pesto! Drizzle over sliced tomatoes and mozzarella. Serve with aged balsamic vinegar over the top.
  4. Save any leftover pesto in an airtight container, refrigerated, for up to 3 days.
Recipe by Slice of Jess at