Caprese with Pesto

Ingredients

• 3 nectarines
• 1 plum
• 300 g mixed tomatoes
• 250 g mozzarella
• 80 g walnut kernels
• 1 bunch basil (20 g)
• 2 tbsp Lime juice
• 4 tbsp olive oil
• Salt
• Pepper
• 1 Spring onion

Instructions

1. 1.

   Peel, wash, halve, pit and slice the nectarines and plum. Clean, wash, stem and slice the tomatoes. Slice the mozzarella as well.

2. 2.

   Roast the walnuts in a dry pan over medium heat for 3–4 minutes until golden brown, remove and let cool.

3. 3.

   Wash the basil, shake dry, pluck leaves and roughly chop. Blend basil and walnuts with lime juice and 3 tbsp olive oil into a coarse pesto. Season with salt and pepper. Clean the spring onions, wash and slice into rings.

4. 4.

   Arrange the nectarines, plum, tomato and mozzarella slices on a plate or platter. Drizzle Caprese with pesto and remaining oil, garnish with spring onion rings.