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Pesto Cherry Tomato Caprese Salad Recipe

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This recipe for Pesto Cherry Tomato Caprese Salad is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
8 oz. mini bocconcini (baby mozzarella balls)
2 cartons (28 oz.) cherry tomatoes
1/2 C basil pesto (recipe below or use your favourite)
1/2 C Greek yogurt, drained

Pesto:
1/4 C walnuts
1/4 C pignoli (pine nuts)
1 T chopped garlic (3 cloves)
5 C fresh basil leaves, packed
1/2 tsp kosher salt
freshly ground black pepper
1-1/2 C good olive oil
1/2 C freshly grated Parmesan
Directions:
Directions:
Drain the bocconcini. Pat dry. If you were unable to find the small bocconcini, cut them in half to match the size of the tomatoes. Rinse and pat dry the cherry tomatoes. In a large bowl, combine all ingredients with 1/2 cup Greek yogurt.. Salt and pepper to taste. Set aside for at least one hour to allow flavours to marry.

To Make Your Own Pesto:
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Yum!

 

 

 

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