Tomatoes and Mozzarella with fresh 3 herb Pesto

Total Time
45mins
Prep 45 mins
Cook 0 mins

A great summer dish...especially when you have an abundance of fresh tomatos around. Definately try to use fresh mozzarella, it is completely different from the prepackaged store kind.

Ingredients Nutrition

Directions

  1. On a large round platter alternate tomato and mozzarella slices, overlapping slightly, and spoon pesto in a ring around center of slices.
  2. Sprinkle with pepper and garnish with herbs.
  3. for pesto: In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.
  4. Pesto keeps in a jar with a tight fitting lid, chilled up to 1 week.
  5. Let pesto come to room temperature before using.
  6. (pesto can be used for a variety of other things not including this recipe).

Reviews

(4)
Most Helpful

This was really good. I did add a bit more olive oil and when I do it again I think I will half the amount of mint. I was hesitant about the mint at first but, I think it was nice just a little less next time would be better I think. I doubled the recipe with great results. Thanks for the great recipe.

ProudMamaT October 03, 2008

This is a quick, delicious & easy recipe. The colors on the platter are fresh and beautiful. (fresh mozzarella is a must!) I made extra pesto, put it in an ice cube tray and put it in the freezer so I could use the pesto on other things, or just have a small portion for whatever!

bonnie.zishka September 28, 2007

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