Pesto Caprese Salad

Instructions

1. Step 1

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant. Transfer them immediately to a plate.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 gr Pine Nut

   Cookware: plate, small skillet

2. Step 2

   Let the toasted pine nuts cool.

   Timer: 5 min (fixed)

   Cookware: plate

3. Step 3

   Place the basil, toasted pine nuts, Parmesan, garlic, salt, and black pepper in a food processor. Pulse until finely chopped.

   Timer: 1 min (fixed)

   Ingredients used: 40.0 gr Basil, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 gr Parmesan Cheese, 3.0 gr Salt

   Cookware: food processor

4. Step 4

   With the food processor running, pour in the olive oil and process just until the pesto is cohesive.

   Timer: 1 min (fixed)

   Ingredients used: 90.0 ml Extra Virgin Olive Oil

   Cookware: food processor

5. Step 5

   Halve the tomatoes and cut the drained mozzarella into bite-size pieces. Place both in a mixing bowl.

   Timer: 8 min (fixed)

   Ingredients used: 500.0 gr Cherry Tomato, 250.0 gr Mozzarella

   Cookware: Chef Knife, cutting board, mixing bowl

6. Step 6

   Add the prepared pesto to the tomatoes and mozzarella. Fold gently until evenly coated, then serve.

   Timer: 2 min (fixed)

   Cookware: mixing bowl