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A pesto with Basil Infused Olive Oil accompanied with fresh mozzarella or burrata and roasted tomatoes. Serve with a hearty toasted bread, or Rosemary Romano ‘Saratoga Crackers’ (sold at the Saratoga store)!
Products used: Basil Olive Oil, , Garlic Medley Sea Salt,
1 cup Basil leaves
1 cup flat leaf Parsley
¾ tsp SOOC Garlic Medley Sea Salt
¼ cup Pignoli nuts
¾ cup Parmesan Cheese
¾ cup SOOC Basil Infused Olive Oil
½ cup SOOC Varietal Extra Virgin Olive Oil
Fresh ground Pepper
3 cups Cherry Tomatoes, cut in half
2 fresh Mozzarella or Burrata cheese balls (8 oz each)
optional: black Olives for garnish
Prepare the pesto: pulse first 5 ingredients in a blender (Basil - Parmesan Cheese). Slowly add Basil Olive Oil (about ¼ cup). Set aside.
Pour remaining ¼ cup of Basil Olive Oil in a pan and sauté tomatoes over medium heat for 8 minutes. Salt and pepper to taste.
To assemble, spoon pesto onto a serving dish. Place cheese on dish and top with roasted tomatoes (or olives). Serve with crackers or bread.
