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Close up of Basil Pesto Caprese Salad on a grey plate
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5 from 1 vote

Basil Pesto Caprese Salad

Cherry tomato, basil and fresh mozzarella salad.
Prep Time20 minutes
Cook Time0 minutes
marinating time1 hour
Total Time1 hour 20 minutes
Course: Appetiser
Cuisine: Italian
Keyword: caprese salad
Servings: 4 people
Author: Julia Frey of Vikalinka

Equipment

Ingredients

For the Basil Pesto

  • 50g / 1 cup fresh basil
  • 50g / 1/3 cup blanched almonds
  • 50g / 1/2 cup This is an affiliate link.Parmesan cheese or Grana Padano
  • 2 tbsp This is an affiliate link.olive oil extra virgin
  • 1 lemon only juice
  • 1 clove garlic
  • 1/2 tsp salt

For the Caprese Salad

  • 125g / 1/2 cup bocconcini mozzarella
  • 200g / 1 cup cherry tomatoes halved
  • 2-3 fresh basil leaves
  • 1 tbsp This is an affiliate link.olive oil extra virgin
  • 1/4 tsp salt

Instructions

For the Basil Pesto

  • In a food processor combine basil leaves, almonds, Parmesan cheese, the juice of one lemon and minced garlic, process until smooth. With the motor of the food processor still running add olive oil. Taste and add a pinch of salt if necessary.

For the Caprese Salad

  • An hour before serving the salad pour half of the prepared basil pesto over bocconcini, cover and refrigerate for at least an hour. Reserve the rest of the pesto for another use. (It keeps well in the fridge for up to one week.)
  • On a large serving place arrange halved cherry tomatoes, marinated in basil pesto bocconcini mozzarella and basil leaves, sprinkle with some salt (Maldon flaked sea salt works great here) and drizzle extra virgin olive oil all over. Serve immediately. 

Video

Nutrition

Calories: 314kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 377mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 28.2mg | Calcium: 324mg | Iron: 1.4mg