A caprese salad with a twist!
The cilantro pesto pairs nicely with the tomato, basil and fresh bocconcini.
Don't like cilantro?
Skip the cilantro and use Herbes de Provence rather the Picual EVOO.
Cilantro Pesto
1 large bunch of fresh cilantro, stemmed, washed and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only chopped
½ jalapeno pepper - seeded, ribs discarded, chopped
1 tbsp juice from 2 small limes
sea salt
pepper
Salad Ingredients
fresh basil
16 oz fresh mozzarella, sliced
½ lb fresh tomatoes, sliced
1
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
2
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.
Ingredients
Cilantro Pesto
1 large bunch of fresh cilantro, stemmed, washed and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only chopped
½ jalapeno pepper - seeded, ribs discarded, chopped
1 tbsp juice from 2 small limes
sea salt
pepper
Salad Ingredients
fresh basil
16 oz fresh mozzarella, sliced
½ lb fresh tomatoes, sliced
Directions
1
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
2
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.
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