Caprese with Pesto, the classic summer recipe with the added touch of pesto that gives an extra boost to this dish already simple and delicious on its own! It can be prepared in minutes and can be enjoyed immediately or kept in the fridge until serving time! You can also prepare this special caprese to eat outdoors! The caprese with pesto can be served both as an appetizer and a main dish. But now, enough talk and go try the recipe!
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- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Caprese with Pesto
- 3 tomatoes, ripe, fresh
- 1 buffalo mozzarella (about 1 lb)
- 5.3 oz pesto
- 2 tablespoons extra virgin olive oil
- 1 pinch fine salt
- to taste black pepper (freshly ground)
- to taste basil (6-8 leaves)
Preparation of the Caprese with Pesto
Wash and dry the tomatoes, remove any waste parts, and slice them into quarter-inch thick slices, then set them aside for a moment.
Drain the buffalo mozzarella well, cut it into quarter-inch thick slices, and set it aside.
Take a large serving plate, arrange the mozzarella and tomatoes on top, alternating slices of each ingredient.
Distribute the pesto over the mozzarella slices, then season with salt and pepper.
Add the olive oil and basil leaves on top and serve! Perfect for quick and fresh lunches and dinners!
