In our house, caprese is on the menu at least once a week during the summer. It’s our ultimate summer go-to salad. But I like to think that my caprese is a bit special, way better than your caprese. Your caprese is boring.
But not about how good this easy summer recipe is. If you can’t make a caprese salad after this simple how-to, then I’m not sure you can be helped. And if you don’t like caprese, then I’m not sure we can be friends.
Pine Nut Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and pepper
Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Two large heirloom tomatoes
8 oz ball of burrata (Burrata is mozzarella filled with cream)
Pine nut pesto
Freshly basil leaves, torn
Kosher salt and freshly ground pepper
And now, for the step by step pictorial.