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🍽️ Caprese Salad with Walnut Pesto

475 kcal · 30 min · 4 servings

Ingredients

• 3 nectarines
• 1 plum
• 300 g colorful tomatoes
• 250 g mozzarella
• 80 g walnut kernels
• 1 bunch basil (à 20 g)
• 2 tbsp lime juice
• 4 tbsp olive oil
• salt
• pepper
• 1 spring onion

Instructions

1. 1. Wash the nectarines and the plum under running water.
2. 2. Cut the nectarines and the plum in half.
3. 3. Remove the pits from the fruits.
4. 4. Slice the flesh of the nectarines and the plum into thin pieces.
5. 5. Wash the tomatoes thoroughly.
6. 6. Remove the hard stem from the top of the tomatoes.
7. 7. Slice the tomatoes.
8. 8. Cut the mozzarella into slices that match the size of the fruit slices.
9. 9. Put the walnuts into a dry pan.
10. 10. Roast the walnuts over medium heat.
11. 11. Roast the nuts for 3 to 4 minutes.
12. 12. Remove the pan from the heat as soon as the nuts are golden brown.
13. 13. Remove the walnuts from the pan.
14. 14. Let the walnuts cool down completely.
15. 15. Wash the basil.
16. 16. Shake the basil dry.
17. 17. Pick the basil leaves off the stems.
18. 18. Chop the basil leaves roughly.
19. 19. Put the chopped basil into a blender.
20. 20. Put the cooled walnuts into the blender.
21. 21. Put the lime juice into the blender.
22. 22. Put 3 tablespoons of olive oil into the blender.
23. 23. Puree the ingredients in the blender into a coarse pesto.
24. 24. Season the pesto with salt.
25. 25. Season the pesto with pepper.
26. 26. Trim the bottom ends of the spring onions.
27. 27. Wash the spring onions.
28. 28. Slice the spring onions into thin rings.
29. 29. Arrange the slices of nectarine, plum, tomato, and mozzarella nicely on a platter.
30. 30. Drizzle the salad with the pesto.
31. 31. Drizzle the salad with the remaining olive oil.
32. 32. Garnish the salad with the spring onion rings.

Nutrition per serving

• kcal: 475
• Protein: 16 g · Fett/Fat: 38 g · Carbs: 19 g