You’ll have leftover pesto. Toss it with freshly cooked pasta for a second, simple meal or add a dollop to your favorite vinaigrette. The generous amount of lemon juice makes this pesto tangy and preserves it’s brilliant green color.
2ouncesParmesan cheeseshredded or cut in small chunks
1tablespoonfresh lemon juice
1/3cupextra virgin olive oil
Kosher salt to taste
For the Crostini:
extra virgin olive oil for drizzling
8ouncesfresh mozarellacut into 24 1/2-inch slices
3medium tomatoeseach sliced into 4 rounds, then 8 half-rounds (total 24 half slices)
salt and freshly ground black pepper
24leavessmall fresh basil
To make the pesto: add garlic, fresh basil, walnuts and Parmesan cheese to the bowl of a food processor. Process until finely minced. With the processor running, drizzle in lemon juice and olive oil until the pesto is smooth. Add salt to taste and pulse to combine. Set aside.
Prepare barbecue (medium-high-heat). Brush both sides of baguette slices generously with olive oil. Grill until golden, 2 to 3 minutes per side. (Alternatively bake on a cookie sheet in a 375 degree oven for 8 to 10 minutes, until crisp.)
To assemble crostini: spread a generous amount of pesto on crostini and top each with a slice of fresh mozzarella and a slice of tomato. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Top each crostini with a fresh basil leaf and serve.
Pinch and Swirl | Caprese Crostini with Pesto | https://pinchandswirl.com/caprese-crostini-with-pesto/