Caprese salad with pesto

Method

1. Blend the basil with the pine nuts, Parmesan and oil to make the pesto.
2. Slice the tomatoes and mozzarella.
3. Alternate the tomato and mozzarella slices on the plate.
4. Dress with the pesto and a few basil leaves.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 300 g	100 g	% IR*	Share
Energy	625 kcal	208 kcal	31 %
Fat	55 g	18 g	79 %
of which saturates	16 g	5.3 g	80 %
Carbohydrate	11 g	3.7 g	4 %
of which sugars	5.5 g	1.8 g	6 %
Fibre	3 g	1 g	—
Protein	25 g	8.3 g	50 %
Salt	0.8 g	0.3 g	14 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos