CAPRESE SALAD WITH BUFFALO MOZZARELLA AND BASIL PESTO
For the basil pesto: 2 cups fresh basil 40g grated parmesan cheese 10g pine nuts 3 tbsp extra virgin olive oil Salt, to taste 100g each of red, yellow and orange cherry tomatoes, diced 2 San Marzano tomatoes, diced 2 Roma tomatoes, diced 2 Momotaro tomatoes, diced A dash of salt and black pepper
cup chives 3 banana shallots, finely chopped 6 fresh basil leaves 1 tbsp white wine vinegar 2 tbsp extra virgin olive oil 3 balls of buffalo mozzarella (about 125g each), diced
1 To make the basil pesto, blend the basil, parmesan cheese and pine nuts in a food processor. Add the olive oil slowly in a constant stream as the machine is running. Add salt to taste. Set aside. 2 Mix all the tomatoes in a large bowl and season with salt and black pepper. 3 Mix in the chives, shallots, basil and white wine vinegar. Mix well and stir in 2 tbsp olive oil. Transfer to a plate and top with the buffalo mozzarella and basil pesto.
All the ingredients for this salad are available at Paragon and Tanglin Market Place.