Mozzarella Pesto Salad
Servings: 6
Ingredients
- 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 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
Instructions
- for the salad
- In a bowl combine the tomatoes, mozzarella and pesto. Mix well.
- Place on individual plates and top with chopped arugula, basil and pancetta.
- for the arugula basil pesto
- Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth.
- While the pesto is being pureed, pour the olive oil into the mixture in a steady stream.
- Remove from the food processor and refrigerate in an airtight container.
Notes
This recipe is also featured on the Sur La Table website (click here for recipe). To save time, use your favorite store-bought pesto.
