Caprese Salad with Avocado and Homemade Pesto

Name: Caprese Salad with Avocado and Homemade Pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 bunches of basil; 1 tbsp Parmesan Parmigiano Reggiano Italiamo; 1 tbsp Pecorino Italiamo; 2 cloves of garlic; 30 g cashew nuts Alesto; Kania ceramic sea salt mill; Kania ceramic pepper mill; 100 ml extra virgin olive oil Primadonna; 4 tomatoes (any colour); 250 g cherry tomatoes; 4 mozzarella Pilos; 2 avocados; Kania ceramic sea salt mill; Kania ceramic pepper mill; 1 handful of rocket; creamy balsamic Italiamo; garlic baguette

Starters & Salads

Caprese Salad with Avocado and Homemade Pesto

Traditional Caprese salad gets a light twist with avocado and homemade pesto. Chef Roman Paulus guides you through a video tutorial and shows how easy it is to make pesto from basil, cashews and pine nuts—though pistachios or walnuts work just as well. You will also learn how to arrange tomatoes and mozzarella so the salad pleases both your palate and your eyes. Just add avocado, a little rocket and baked garlic baguette.

Prep: 30 min

Servings: 4

Energy: 198 kcal per serving

Free

Method

01.

Mix the fresh basil, grated cheeses, sliced garlic, cashews, salt, pepper and olive oil into a pesto.

02.

Slice the mozzarella and tomatoes and arrange them alternately on a plate. Add the halved cherry tomatoes. Peel the avocado and cut it into wedges. Place them on the tomatoes and mozzarella, season with salt and pepper. Add the pesto and finish everything with rocket, creamy balsamic and baked garlic baguette.