2 cups basil leaves, fresh, packed
1 cup walnuts, toasted and chopped
2/3 cup grated Parmesan cheese
8 tablespoons oil
2 tablespoons lemon juice
3 cloves garlic, chopped
2 tablespoons red wine vinegar
Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
2 tablespoons Soybean Walnut Pesto (recipe follows)
4 medium vine-ripened tomatoes
8 ounces reduced-fat mozzarella cheese
Fresh basil leaves (optional)
Salt and ground black pepper (optional)
Combine 2 tablespoons Walnut Pesto, oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices.
Layer tomatoes and cheese on serving plate.
Drizzle pesto vinaigrette.
Sprinkle with fresh basil leaves, salt and pepper.
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