Pesto + Arugula Caprese Platter
Ingredients
- Basil Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2-3 fresh garlic cloves, peeled
- 2 Tbsps finely grated Parmesan cheese 1/2 cup extra virgin olive oil
- 1 Tbsp fresh lemon juice
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
Salad:
- 4 cups fresh baby arugula
- 3 large heirloom or other tomatoes
- 6 oz fresh mozzarella cheese
Instructions
- In a food processor or high speed blender, pulse together all the pesto sauce ingredients, until smooth. Transfer to a small jar and set aside.
- Slice your tomatoes and mozzarella cheese into 1/4-inch thick slices.
- Arrange arugula on a large platter as shown.
- Arrange the tomatoes and mozzarella slices, as shown in the photos, then drizzle with your fresh pesto sauce to your taste.
- Immediately serve and enjoy!
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