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Tomato, Mozzarella and Pesto Salad

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

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
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@Suzycooksforfun
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@Suzycooksforfun
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"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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  1. Suzycooksforfun
    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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