This pesto caprese salad with cherry tomatoes is a zesty twist on a classic caprese salad. Simply combine cherry or grape tomatoes and mini mozzarella balls with a quick homemade pesto sauce, then drizzle with balsamic glaze for an easy, nutritious summer salad!
Make a simple balsamic glaze by reducing balsamic vinegar in a small saucepan on the stovetop.
Dry roast pine nuts over medium heat in a small skillet until lightly browned. Remove from the heat and let them cool.
In a food processor or blender, combine the fresh basil leaves, lightly toasted and cooled pine nuts, minced garlic, lemon juice, Parmesan cheese and a pinch of sea salt. Pulse until roughly chopped. With the processor running, slowly pour in extra-virgin olive oil in a steady stream until the mixture becomes a vibrant green pesto. Adjust the seasoning to your liking.
Add the cherry tomatoes and mozzarella balls to a shallow serving bowl. Drizzle the pesto generously over the tomatoes and mozza balls, tossing to ensure they are well coated. Finish the salad by scattering some extra basil leaves on top and sprinkle it with a few pine nuts for added crun.ch
For an optional touch of sweetness, drizzle some balsamic glaze over the salad just before serving.
Notes
Store this Pesto Caprese salad with pesto in an airtight container in the fridge. It will last for 3 to 5 days. You can freshen it up with a pinch of salt and a drizzle of balsamic glaze.