CAPRESE SALAD with Cilantro Pesto and Lavender Balsamic From the Kitchens at Veronica Foods

Parmesan Zucchini Fries

Parmesan Zucchini Fries

INGREDIENTS

Cilantro Pesto

1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed 
4 green onions, white portion only, chopped
1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup of Greek Athinolia  Olive Oil
Juice from 2 small limes, about 1 tablespoon
sea salt
fresh ground pepper to taste

Salad

1/4 cup of Lavender Balsamic 
Fresh Basil
16 oz Fresh Mozzarella - sliced 

Local Tomatoes-sliced

INSTRUCTIONS

Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning. 

Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.

Recipe, Salads and Dressingstrinity greerSides, Appetizer, Athinolia, lavender