Prep time: 15 min
Chill time: 1 hour
Serves: 4
Ingredients:
SALAD:
8 oz. mini bocconcini (baby mozzarella balls)
2 (28 oz.) cartons cherry tomatoes
1/2 c. Greek yogurt, drained
Salt, to taste
Pepper, to taste
Pepper, to taste
PESTO:
1/4 c. walnuts
1/4 c. pine nuts
1 T. garlic- chopped
5 c. fresh basil leaves- packed
1/2 tsp. salt
Pepper, to taste
1 1/2 c. olive oil
1/2 c. Parmesan cheese- freshly grated
Directions:
- Place walnuts, pine nuts, and garlic in bowl of a food processor fitted with a steel blade
- Process for 15 seconds
- Add basil leaves, salt, and pepper
- With processor running, slowly pour olive oil through feed tube and process until pesto is thoroughly pureed
- Add Parmesan cheese and puree for 1 min
- Drain the mozzarella and pat dry
- Rinse cherry tomatoes and pat dry
- In a large bowl, mix mozzarella, tomatoes, yogurt, and pesto until well combined
- Add salt and pepper to taste
- Chill at least 1 hour before serving
*Jen found recipe here
1/4 c. walnuts
1/4 c. pine nuts
1 T. garlic- chopped
5 c. fresh basil leaves- packed
1/2 tsp. salt
Pepper, to taste
1 1/2 c. olive oil
1/2 c. Parmesan cheese- freshly grated
Directions:
- Place walnuts, pine nuts, and garlic in bowl of a food processor fitted with a steel blade
- Process for 15 seconds
- Add basil leaves, salt, and pepper
- With processor running, slowly pour olive oil through feed tube and process until pesto is thoroughly pureed
- Add Parmesan cheese and puree for 1 min
- Drain the mozzarella and pat dry
- Rinse cherry tomatoes and pat dry
- In a large bowl, mix mozzarella, tomatoes, yogurt, and pesto until well combined
- Add salt and pepper to taste
- Chill at least 1 hour before serving
*Jen found recipe here
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