Mozzarella Pesto Salad

Mozzarella Pesto Salad

Author note: This recipe is also featured on the Sur La Table website (click here for recipe).

10 ounces cherry tomatoes, sliced in half

8 ounces boccocino mozzarella balls, sliced in half

3 tablespoons (or more) arugula pesto (see recipe below)

torn fresh basil, for topping

chopped arugula, for topping

cooked pancetta, rough chopped, optional topping

for the salad

  1. In a bowl combine the tomatoes, mozzarella and pesto. Mix well.
  2. Place on individual plates and top with chopped arugula, basil and pancetta.

for the arugula basil pesto

2 cups basil

1 cup arugula

1/3 cup pine nuts

3/4 cup finely grated fresh parmesan

2 garlic cloves, chopped

1/3 cup pine nuts

juice of half a lemon

1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

  1. Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth.
  2. While the pesto is being pureed, pour the olive oil into the mixture in a steady stream.
  3. Remove from the food processor and refrigerate in an airtight container.

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