Pesto, Tomato And Buffalo Mozzarella Salad

January 26, 2014

2 garlic cloves
4 cups packed basil leaves, about 2 small bunches
1/2 cup toasted pine nuts
1/3 cup grated parmesan
2 tbsp lemon juice
1/4 tsp salt
1/3 cup olive oil
1/3 cup canola oil
4 medium sized tomatoes, a mix of colours, sliced into wedges
250g pkg Buffalo or fresh mozzarella, roughly torn

Drop garlic cloves through the spout of a food processor (or blender) while it’s running. Add basil, pine nuts, parmesan, lemon juice and salt. Pulse until finely chopped. With motor running, gradually add oils through the spout. Transfer to a large bowl. Add tomato wedges and mozzarella to pesto. Toss until combined. Serve immediately.

Nutritions

Calories
366

Sodium
308mg
12% DV

Fat
27g
42% DV

Protein
8g
17% DV

Carbs
7g
2% DV

Fiber
2g
10% DV