Caprese Salad with Green Chile Pesto

for the salad
4 medium tomatoes, ripe
2 ball of fresh mozzarella, 8 oz each
1/2 cup green chile pesto
4 Tbsp. balsamic vinegar
1 cup baby arugula leaves
for the pesto:
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
2 cloves garlic, sliced
1/2 cup pine nuts
1/4 cup cilantro, chopped
1/4 parmesan, freshly grated
1/4 tsp. cumin
1/4 cup olive oil
salt and pepper to taste

for the pesto:
To a food processor, add green chile, garlic, pine nuts, cilantro, parmesan and cumin.
Pulse until the mixture is blended but still coarse.
Drizzle the oil while processing until mixture has a smooth texture. Set aside
Slice tomatoes and mozzarella into about 1/2-inch slices
To assemble, place arugula on a serving plate
Place a tomato slice on top of the arugula, sprinkle with salt and pepper and top with a slice of mozzarella in a shingle pattern
Drizzle with pesto and a few drops of balsamic vinegar. Top cheese with a tomato slice and repeat the layers with remaining cheese and tomatoes
Garnish the plate with drizzled pesto and balsamic vinegar

Click here for Santa Fe Ole Roasted Hatch Green Chile

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