We have this Caprese Salad all summer long, on repeat! It’s that good! Using cherry tomatoes adds a touch of sweetness to this Italian classic, while marinating the mozzarella pearls in basil pesto amps up the taste!
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INGREDIENTS
For the Basil Pesto
50g/1 cup fresh basil
50g/1/3 cup blanched almonds
50g/1/2cup Parmesan cheese or Grana Padano
2 tbsp olive oil extra virgin
1 lemon only juice
1 clove garlic
½ salt
For the Caprese Salad
125g/1/2 cup bocconcini mozzarella
200g/1 cup cherry tomatoes halved
2-3 fresh basil leaves
1 tbsp olive oil extra virgin
¼ tsp salt
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