As we’re in full summer mode here at PFF, today we’re bringing you the perfect poolside: Caprese Salad with Basil Pesto + Balsamic Glaze.

For whatever reason, pesto is one of those foods I always forget about/don’t seem to get excited about when out to eat or browsing recipes. (Am I allowed to say this as an 100% Italian!?…) However, this recipe made me have a newfound love for pesto and certainly put the perfect spin on a traditional Caprese.

When it comes to pesto, ya gotta go homemade or bust. The flavors are infinitely bolder and fresher than store bought + better ingredients, obviously. This pesto…tastes green, if ya know what I mean, and while getting out the food processor always seems like such a process (heh), you know it really only takes minutes and is totally worth it!

Our basil pesto recipe below will make about 1 scant cup pesto. So, you’ll have extra! What’s your favorite way to use pesto?

Caprese Salad with Basil Pesto + Balsamic Glaze

Ingredients:

• 2 beefsteak tomatoes, thinly sliced
• 8 oz mozzarella ball, thinly sliced
• 2 tbsp balsamic glaze
• 1/4 cup basil pesto (recipe below)
• 2 cups packed arugula
• salt and pepper, to taste

For the pesto:

• 2 cups packed basil leaves
• 1/3 cup pine nuts
• 1/2 cup evoo
• 3 cloves garlic, minced
• 1/4 cup grated pecorino romano cheese
• 1/2 tsp salt

Instructions:

1. Place pesto ingredients in food processor. Blend until smooth. Set aside.
2. Spread arugula to cover a large serving dish.
3. On top of arugula bed, arrange alternating tomato and mozzarella slices in rows.
4. Salt and pepper tomato and mozzarella to taste.
5. Drizzle balsamic glaze across tomato and mozzarella rows.
6. Place 1/4 cup pesto in Ziploc bag. Cut the corner and squeeze out pesto to drizzle over tomato and mozzarella rows.
7. Enjoy immediately!

Yield: 4 servings
Serving size: 1/4 salad

252 calories per serving • Fat: 18.2g • Carbohydrates: 7.1g • Protein: 14.7g