Pesto Caprese Salad with Fior di Latte

Pesto Caprese Salad

Serves: 6 people

Prep: 15 mins

Cook: None

Total: 15 mins

Ingredients

For the Pesto:

2 cups fresh basil leaves, packed (about 1 large bunch)
2 cloves garlic
¼ cup pine nuts (or walnuts for a variation)
½ cup freshly grated Parmigiano Reggiano
½ cup extra virgin olive oil
Salt, to taste
Optional: 1–2 tablespoons Pecorino Romano for extra sharpness
Optional: a squeeze of lemon juice to preserve color

Instructions

Step 1

Lightly toast the pine nuts in a dry pan over low heat until golden and fragrant. Let them cool.

Step 2

In a food processor or mortar and pestle, combine basil, garlic, nuts, and a pinch of salt. Pulse or grind until coarsely chopped.

Step 3

Add the grated Parmigiano (and Pecorino if using) and pulse to combine.

Step 4

With the processor running (or while stirring), slowly drizzle in the olive oil until a smooth but textured sauce forms. Scrape down the sides if needed.

Step 5

Add more salt, cheese, or a bit of lemon juice if desired.

Step 6

Step 7

Step 8

Step 9

Notes

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