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    You are in: Home / Recipes / Tomato, Mozzarella and Pesto Salad Recipe
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    Tomato, Mozzarella and Pesto Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Suzycooksforfun's Note:

    This is a Williams Sonoma recipe I found online. Made it with basil I grew myself and some wonderful fresh mozzarella and heirloom tomatoes from Whole Foods. Very fresh and summery. This recipe makes about a cup of pesto, which isn't entirely used up by the recipe. We loved it so much we were putting it on everything, including bread

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely. Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper and lemon.
    2. 2
      In a bowl, whisk together 3 Tbs. pesto and vinegar (you might want more pesto). Whisking constantly, slowly add the oil until emulsified. Season to taste with salt and pepper.
    3. 3
      Slice the tomatoes and mozzarella balls in half, add to the bowl, and toss gently. Season with salt and pepper and mound on a serving platter. Serve at once.

    Ratings & Reviews:

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    Nutritional Facts for Tomato, Mozzarella and Pesto Salad

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 672.9
     
    Calories from Fat 566
    84%
    Total Fat 62.9 g
    96%
    Saturated Fat 15.6 g
    78%
    Cholesterol 55.8 mg
    18%
    Sodium 557.1 mg
    23%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.9 g
    19%
    Protein 20.5 g
    41%

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