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Pesto + Arugula Caprese Platter
As a young girl, I’d often take the salt shaker out to the garden and enjoy a full belly of fresh-from-the-vine, still warm from the sun, heirloom tomatoes.
What wonderful memories of Summertime!
This year we’ve planted a plethora of garden tomato varieties, including lots of cherry tomatoes so that our children can enjoy those same experiences.
Any large tomatoes left on the vines will be made into this EXTREMELY SIMPLE, but don’t let it fool you, *COMPLETELY DELICIOUS*, Pesto + Arugula Caprese Platter.
If you aren’t planting your own this year, the Farmer’s Markets are a great place to grab some vine-ripened, local tomatoes throughout the Summertime.
Thanks to our modern greenhouse growing seasons, most of us can still enjoy fresh, juicy tomatoes year-round as well.
➡️ Rachel’s Tips:
Make SURE that you actually love the taste of the olive oil that you use to make pesto because your sauce will come out tasting very much like the oil you use.
- Basil Pesto Sauce:
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 2-3 fresh garlic cloves, peeled
- 2 Tbsps finely grated Parmesan cheese 1/2 cup extra virgin olive oil
- 1 Tbsp fresh lemon juice
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 4 cups fresh baby arugula
large heirloom or other tomatoes
- 6 oz fresh mozzarella cheese
In a food processor or high-speed blender, pulse together all the pesto sauce ingredients, until smooth. Transfer to a small jar and set aside.
Arrange arugula on a large platter as shown.
Slice your tomatoes and mozzarella cheese into 1/4-inch thick slices.
Arrange the tomatoes and mozzarella slices, as shown in the photos.
Drizzle with your fresh pesto sauce to your taste.
Immediately serve and enjoy!