Caprese with Lemon Basil Pesto

Oh, Summer… so sad to see it come to an end but luckily the produce from the summer crops are still going strong. We have been growing these lovely little tomatoes all summer and have been thoroughly enjoying them. One of our favorite ways to have them is with fresh basil and penn mac’s fresh mozzarella, extra virgin olive oil and balsamic vinegar. So simple, so good. Recently, we received some ‘lemon-basil’ in our CSA and naturally a pesto came to mind.

These little guys are as tasty as they are pretty. I love all the colors.These were freshly picked a few moments earlier.

I slice them in half, which works since many of them are already starting to burst. It’s also a nicer bite then popping the whole tomato.

As mentioned earlier we love fresh mozzarella! These were about the size of ping pong balls.

I slice them up as well. With this size mozzarella you can get about 6-8 pieces depending how you cut them.

Next, I made the pesto. Lemon-basil, garlic, almonds, sharp provolone, and extra virgin olive oil. If you don’t have lemon-basil, simply substitute with regular basil and the juice of one lemon.

Simply arrange the tomato slices and mozzarella on small plates. Drizzle the pesto over the top and serve.

Summer, you will be missed but hopefully we’ll get a few more caprese salads out of you!

I know the cats will miss you too.


Recipe for Lemon Basil Pesto


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