Pesto, tomato and buffalo mozzarella salad

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PREP TIME

10 min

Makes

6 Servings


Ingredients

  • 2 garlic cloves
  • 4 cups packed basil , about 2 small bunches
  • 1/2 cup toasted pine nuts
  • 1/3 cup grated parmesan
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/3 cup olive oil
  • 1/3 cup canola oil
  • 4 mixed-colour, medium tomatoes , sliced into wedges
  • 250 g pkg buffalo or fresh mozzarella , roughly torn

Instructions

  • Drop garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils through the spout. Transfer to a large bowl.
  • Add tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately.

Nutrition (per serving)

  • Calories
  • 437,
  • Protein
  • 12 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 42 g,
  • Fibre
  • 2 g,
  • Sodium
  • 250 mg.

Pesto penne rigate with buffalo mozzarella:

Click here for full recipe.