Caprese: Enjoy Authentic Italian Cooking with Delicious Caprese Recipes [2 ed.] 9798372911901

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Caprese Enjoy Authentic Italian Cooking with Delicious Caprese Recipes

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Table of Contents 3-Brothers Margherita Pizza 7 Italian Crostini’s 8 Authentic Salad Toscana 9 Tomatoes Milanese 12 NY Pizzeria Salad 13 Linguine Caprese 14 A Simple Italian Salad 15 Roasted Caprese Baguettes 18 Salad Pomodoro 19 Caprese Tomato Platter 20 Caprese Toppers 21 Jumbo Caprese Shells 24 Venetian Quinoa 25 Angel Hair Pasta Salad 26 Florentine Pasta 27

Weekend Topped Flatbreads 30 Ripe Caprese Salad 31 Italian Mozzarella Melts 32 Bow-Tie Pasta Salad 33 Cookout Zucchini with Pico de Gallo Caprese 36 Cherry Tomato Salad 37 Arugula Salad with Mediterranean Vinaigrette 38 Mini Caprese Bites 39 Mozzarella Platter 42 Grilled Caprese Caps 43 California Caprese Pressed Sandwiches 44 Cabrini Yellow 45 Flatbread Caprese Pizza 48 Cast Iron Caprese Chicken 49 Caprese Salad for 1 50 Fettuccine Catania 51 Garden Panini 54

Italian Garden Rigatoni 55 20-Minute Caprese Pasta 56 Lucia’s Quiche Caprese 57 Chicken Gordon Caprese 60 Rice in Caprese Style 61 Tuscan Burgers 62 Mac & Cheese Italiana 63 Fried Tomato Skewers 64 Venetian Calzones 65 Alternative Chicken Salad 67 Chicken Veronese 70 Tuscan Torta 71 American Pesto 72

3-Brothers

Margherita Pizza

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 231.4 Fat 19.7g Cholesterol 33.5mg Sodium 269.9mg Carbohydrates 3.9g Protein 10.0g

Ingredients 1 (12 inch) prepared pizza crust, uncooked 2 -3 tbsp olive oil 1 garlic clove, minced 1 C. shredded mozzarella cheese 1 lb. heirloom tomatoes, halved 6 -8 large basil leaves, sliced shreds 1/4 C. olive oil

2 tbsp balsamic vinegar sea salt, to taste ground pepper 8 oz. mozzarella cheese, sliced into rounds

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 400 degrees F before doing anything else and grease a pizza pan. In a bowl, add the basil, tomatoes, oil, salt and pepper and mix. In another bowl, add the garlic and olive oil and mix. Spread the pizza crust into a 12-inch round and arrange onto the prepared pizza pan. Coat the pizza crust with the garlic oil evenly. Cook in the oven for about 10 minutes. Remove from the oven and top the crust with the shredded mozzarella evenly. Carefully, remove the tomato mixture from bowl, reserving the liquid. Place the tomato mixture over the shredded mozzarella evenly, followed by the mozzarella slices and reserved liquid. 10. Cook in the oven for about 10-12 minutes. 11. Enjoy hot.

3-Brothers Margherita Pizza

7

ITALIAN

Crostini’s

Prep Time: 15 mins Total Time: 17 mins Servings per Recipe: 8 Calories 152.8 Fat 6.4g Cholesterol 0.0mg Sodium 220.7mg Carbohydrates 20.1g Protein 3.6g

Ingredients 1 loaf Italian bread, sliced into rounds 3 tbsp olive oil 1 garlic clove, minced 4 Roma tomatoes, sliced each into 6 slices 24 basil leaves

12 mozzarella balls, halved sherry wine vinegar crushed red pepper flakes

Directions 1. Set the broiler of your oven. 2. For the crostini: in the bottom of a baking sheet, arrange the bread pieces in a single layer. 3. In a wok, add the oil over medium-low heat and cook until heated. 4. Add the garlic and stir fry for about 4-5 minutes. 5. Remove from heat. 6. Coat the bread with the garlic oil evenly. 7. Cook under the broiler until toasted lightly. 8. Remove from the oven and arrange the crostini’s onto serving platter. 9. Place 1 tomato slice over each crostini, followed by basil leaf and half of a mozzarella ball. 10. Drizzle each crostini with vinegar lightly. 11. Enjoy with a sprinkling of red pepper flakes.

8

Italian Crostini’s

Authentic

Salad Toscana

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 485.8 Fat 39.1g Cholesterol 89.7mg Sodium 719.6mg Carbohydrates 7.9g Protein 26.2g

Ingredients 4 tomatoes, sliced 1 lb. mozzarella cheese, sliced 8 sprigs basil 4 tbsp extra virgin olive oil

1 tbsp balsamic vinegar salt and pepper

Directions 1. Place tomato and mozzarella slices onto a platter in a decorative pattern and sprinkle with salt and black pepper slightly. 2. Arrange the basil leaves on top. 3. For the vinaigrette: in a bowl, add the vinegar, oil, salt and pepper and beat until well blended. 4. Pour the vinaigrette over the salad and enjoy..

Authentic Salad Toscana

9

TOMATOES

Milanese

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 137.4 Fat 13.6g Cholesterol 0.0mg Sodium 585.9mg Carbohydrates 4.1g Protein 0.8g

Ingredients 5 Roma tomatoes, sliced 1-2 garlic cloves, minced 1/4 C. extra virgin olive oil 1 tsp salt

1 tsp dried basil 1 lemon, juice

Directions 1. In a bowl add all the ingredients and mix until well blended. 2. Keep aside for about 12-15 minutes, mixing often. 3. Enjoy this salad with any meal of your choice.

12

Tomatoes Milanese

NY Pizzeria

Prep Time: 15 mins

Salad

Total Time: 15 mins Servings per Recipe: 4 Calories 307.9 Fat 26.4g Cholesterol 44.8mg Sodium 488.5mg Carbohydrates 5.0g Protein 13.6

Ingredients 2 large firm tomatoes, sliced 1/2 lb. mozzarella cheese, sliced 1/3 C. basil leaf, torn 2 tbsp capers

1/4 C. olive oil kosher salt

Directions 1. Place the tomato slices and mozzarella onto a platter and top with the capers, basil and salt. 2. Enjoy with a drizzling of oil.

NY Pizzeria Salad

13

LINGUINE

Caprese

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 451.7 Fat 12.2g Cholesterol 29.9mg Sodium 251.0mg Carbohydrates 65.3g Protein 20.1g

Ingredients 8 oz. buffalo mozzarella, cubed 1/2 C. basil, snipped into ribbons 8 tomatoes, chopped 8 garlic cloves, chopped

1 tbsp olive oil ground black pepper 1 lb. linguine

Directions 1. For the sauce: in a bowl, add the cheese, tomatoes, garlic, basil, oil and black pepper and with a fork, mix until well combined. 2. Keep the sauce aside until using. 3. In a pan of the lightly salted boiling water, cook the linguine as suggested on the package. 4. Drain the linguine well. 5. Immediately, place the cooked linguine in the bowl of the sauce and toss to coat well. 6. Keep aside until the cheese melts slightly. 7. Gently, mix the linguine mixture and enjoy.

14

Linguine Caprese

A Simple Italian Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 252.9 Fat 19.7g Cholesterol 44.8mg Sodium 362.5mg Carbohydrates 6.1g Protein 13.7g

Ingredients 4 medium tomatoes, washed and cored, sliced 1/2 lb. mozzarella cheese, sliced 5 basil leaves

2 -3 tbsp extra virgin olive oil salt and pepper balsamic vinegar

Directions 1. Place the tomato and mozzarella slices onto a platter in a decorative pattern and top with the basil. 2. Sprinkle with salt and pepper evenly. 3. Enjoy with a drizzling of the vinegar.

A Simple Italian Salad

15

ROASTED CAPRESE

Baguettes

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 649.5 Fat 25.0g Cholesterol 56.0mg Sodium 1103.8mg Carbohydrates 75.3g Protein 31.1g

Ingredients 1 loaf baguette, sliced 1/4 C. extra virgin olive oil salt & ground black pepper 5 Roma tomatoes, sliced

1 1/4 lb. mozzarella cheese, sliced 1 bunch basil leaf, stemmed

Directions 1. 2. 3. 4. 5.

Set your oven to 450 degrees F before doing anything else. In the bottom of a baking sheet, arrange the baguette slices and coat with a little olive oil. Sprinkle each bread slice with salt and cook in the oven for about 5 minutes. Remove the baking sheet from the oven and keep aside. Place 1 tomato ice over each bread slice, followed by sprinkling of salt and pepper, mozzarella slices and sprinkling of salt. 6. Cook in the oven for about 5 minutes. 7. Remove from the oven and sprinkle with a little salt and pepper. 8. Enjoy with garnishing of basil leaves.

18

Roasted Caprese Baguettes

Salad

Pomodoro

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 474.7 Fat 35.9g Cholesterol 89.5mg Sodium 721.9mg Carbohydrates 12.5g Protein 27.3g

Ingredients 4 large ripe heirloom tomatoes, sliced 1 lb. mozzarella cheese, sliced 1/3 C. basil leaf 1 English cucumber, sliced

3 tbsp extra virgin olive oil sea salt ground black pepper

Directions 1. Place the cucumber, tomato, mozzarella cheese slices and basil leaves onto a serving platter in a decorative pattern. 2. Sprinkle with salt and pepper evenly. 3. Enjoy with a drizzling of oil.

Salad Pomodoro

19

CAPRESE TOMATO

Platter

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 8 Calories 107.4 Fat 8.1g Cholesterol 22.4mg Sodium 180.1mg Carbohydrates 2.1g Protein 6.6g

Ingredients 1 pint cherry tomatoes, stems removed 1 bunch basil 1 (8 oz.) packages mozzarella cheese, cubed

1 tbsp olive oil 1 tsp balsamic vinegar salt and pepper

Directions 1. 2. 3. 4. 5.

20

With a small scooper, scoop out the seeds and flesh of each tomato to hollow it. With 1 basil leaf, cover each mozzarella cube. Carefully, stuff each tomato with a covered mozzarella cube. Arrange the tomatoes onto a serving platter and drizzle with the vinegar and oil. Enjoy with a sprinkling of salt and pepper.

Caprese Tomato Platter

Caprese

Toppers

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 10 Calories 115.3 Fat 9.1g Cholesterol 22.4mg Sodium 195.3mg Carbohydrates 1.9g Protein 6.6g

Ingredients 20 grape tomatoes 10 oz. mozzarella cheese, cubed 2 tbsp extra virgin olive oil 2 tbsp basil leaves, chopped

1 pinch salt 1 pinch ground black pepper 20 toothpicks

Directions 1. In a bowl, add all the ingredients and toss to coat well. 2. Thread 1 tomato and mozzarella cube onto each toothpick and enjoy.

Caprese Toppers

21

JUMBO CAPRESE

Shells

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 134.0 Fat 12.7g Cholesterol 11.2mg Sodium 91.3mg Carbohydrates 1.9g Protein 3.5g

Ingredients 1 (16 oz.) packages jumbo cheese ravioli 2 tomatoes, sliced 3 -4 oz. mozzarella cheese, sliced 1/2 oz. basil, chopped

2 oz. extra virgin olive oil salt and pepper

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking dish with the parchment paper. 2. Cook the ravioli as suggested on the package. 3. Drain well and keep aside to cool completely. 4. In the bottom of the prepared baking sheet, arrange the ravioli. 5. Place 1 tomato slice over each ravioli and sprinkle with salt and pepper. 6. Repeat the layers with the basil and then cheese, sprinkling each layer with salt and pepper. 7. Cook in the oven for about 15 minutes. 8. Enjoy with a drizzling of the oil.

24

Jumbo Caprese Shells

Venetian

Quinoa

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 256.5 Fat 8.2g Cholesterol 16.8mg Sodium 170.1mg Carbohydrates 33.0g Protein 14.0g

Ingredients 1 C. quinoa, rinsed 1 (14 oz.) cans low sodium chicken broth 1 pint cherry tomatoes, each halved 3 oz. mozzarella cheese, diced 1 C. torn basil leaves

2 1/2 tbsp lemon juice 1 tbsp garlic oil salt & ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a pot, add the broth and cook until boiling. Add the quinoa and stir to combine. Set the heat to low and cook for about 13-15 minutes. Remove from heat and with a fork, fluff the quinoa. In a bowl, place the quinoa and keep aside to cool completely. In the bowl of the quinoa, add the tomatoes, basil and mozzarella and mix. In another bowl, add the oil, lemon juice, salt and pepper and beat until well combined. Place the oil mixture in the bowl of the quinoa mixture and toss to coat. Enjoy.

Venetian Quinoa

25

ANGEL HAIR

Pasta Salad

Prep Time: 1 hr 30 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 1174.3 Fat 45.8g Cholesterol 464.4mg Sodium 2500.3mg Carbohydrates 102.0g Protein 80.2g

Ingredients 1 1/2 lb. Roma tomatoes, cored and cut 20 medium basil leaves, stems removed 2 tbsp extra virgin olive oil 1 tbsp garlic, minced 1 tsp Italian seasoning 4 tbsp butter 1 1/2 C. whole milk

1 C. Parmesan cheese, grated 1 lb. angel hair pasta, cooked 2 C. mozzarella cheese 1 1/2 lb. shrimp

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the tomatoes, garlic, basil, oil, Italian seasoning and salt and mix well. Cover the bowl and keep aside for about 1 1/2-2 hours. In a nonstick wok, add the butter over medium heat and cook until melted. Add the Parmesan cheese and heavy cream and cook until just boiling. Cook until desired thickness of the sauce. Add the tomato mixture and cooked pasta and stir to combine well. Remove from heat and place the pasta mixture onto an oven-proof platter and sprinkle with the mozzarella cheese. 8. Set the broiler of your oven. 9. Heat a greased skillet and stir fry the shrimp until desired doneness. 10. Place the platter in the oven and cook under the broiler for about 2-3 minutes. 11. Remove from the oven and enjoy with a topping of shrimp.

26

Angel Hair Pasta Salad

Florentine Pasta

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 596.9 Fat 24.9g Cholesterol 44.7mg Sodium 367.0mg Carbohydrates 75.9g Protein 20.5g

Ingredients 1 1/2 lb. plum tomatoes, seeded, chopped 8 oz. mozzarella cheese, strips 3 tbsp extra virgin olive oil 2 tsp red wine vinegar 1/2 C. chopped basil

12 oz. penne pasta salt ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the mozzarella, tomatoes, vinegar, oil, salt and pepper and mix well. Keep aside for about 1 1/2 hours. Add the basil and stir to combine. In a pan, add the water and salt and cook until boiling. Add the pasta and cook until al dente. Drain the pasta well. In a serving bowl, add the pasta, tomato, salt and pepper mixture and gently, toss to coat well. 8. Enjoy.

Florentine Pasta

27

WEEKEND TOPPED

Flatbreads

Prep Time: 30 mins Total Time: 47 mins Servings per Recipe: 6 Calories 402.9 Fat 35.2g Cholesterol 40.8mg Sodium 705.4mg Carbohydrates 12.1g Protein 11.0g

Ingredients 8 Roma tomatoes, diced 3 garlic cloves, chopped 1/4 tsp black pepper 1/2 tsp salt 10 medium basil leaves, stemmed and chopped 7 tbsp extra virgin olive oil, divided 11 oz. of refrigerated thin crust pizza dough

1 garlic clove, halved lengthwise 3/4 C. mayonnaise 1/2 tsp garlic powder 2 C. shredded mozzarella cheese 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and arrange a rack in the center of the oven. 2. In a bowl, add the tomatoes, garlic, half of the chopped basil, 4 tbsp of the oil, salt and pepper and mix well. 3. Keep aside for about 12-15 minutes. 4. Spread the pizza dough into a baking dish as suggested on the package. Coat the dough with the oil evenly and cook in the oven for about 10 minutes. Remove from the oven and keep aside to cool for about 3 minutes. Rub the cut side of the garlic onto the flat bread surface. Keep the bread aside to cool for about 10 minutes. 5. Now, set your oven to 450 degrees F. In a bowl, add the garlic powder and mayonnaise and mix until well combined. Drain the tomato mixture well. Place the mayonnaise mixture over the flat bread evenly, followed by the shredded mozzarella, tomato mixture and Parmesan cheese. Cook in the oven for about 6-7 minutes. 6. Enjoy with a garnishing of the remaining chopped basil. 30

Weekend Topped Flatbreads

Ripe Caprese Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 329.7 Fat 25.8g Cholesterol 67.3mg Sodium 538.2mg Carbohydrates 4.8g Protein 19.3g

Ingredients 8 slices of vine-ripened tomatoes 2 tbsp balsamic vinegar 8 medium basil leaves 12 oz. mozzarella cheese, sliced into 8 slices dry oregano leaves

sea salt ground pepper 2 tbsp extra virgin olive oil

Directions 1. Place the tomato slices onto a platter and top each slice with 1 basil leaf, followed by 1 mozzarella slice, oregano, salt and black pepper. 2. Enjoy with a drizzling of the oil and vinegar.

Ripe Caprese Salad

31

ITALIAN MOZZARELLA

Melts

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 3 Calories 602.1 Fat 19.7g Cholesterol 44.7mg Sodium 1018.2mg Carbohydrates 78.2g Protein 28.7g

Ingredients 6 slices sourdough bread 1 tbsp olive oil 15 basil leaves 6 slices mozzarella cheese 2 large firm ripe tomatoes, sliced

kosher salt ground pepper

Directions 1. Set the broiler of your oven. 2. Coat each bread slices with a thin layer of oil evenly. 3. Place the basil over each slice, followed by the tomato, mozzarella slices and sprinkle with salt and pepper. 4. Shape the bread into sandwich and cook under the broiler for about 2 minutes on both sides. 5. Remove from the oven and enjoy.

32

Italian Mozzarella Melts

Bow-Tie

Pasta Salad

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 291.4 Fat 10.3g Cholesterol 0.0mg Sodium 105.5mg Carbohydrates 44.8g Protein 8.6g

Ingredients 1 1/2 C. bite-size mozzarella cheese balls, quartered 1 C. cherry tomatoes, quartered 1/3 C. Italian salad dressing 1/4 C. olive oil 4 garlic cloves, minced

1/2 tsp crushed red pepper flakes 1 lb. whole wheat bow tie pasta 3 tbsp basil, chopped salt and pepper

Directions 1. In a bowl, add the cherry tomatoes, mozzarella and Italian dressing and toss to coat well. 2. Cover the bowl and place in the fridge for about 2-3 hours. 3. In a wok, add the oil over low heat and cook until heated. 4. Add the garlic and red pepper flakes and cook for about 6-8 minutes. 5. Meanwhile, in a pan of salted boiling water, cook the pasta until desired doneness. 6. Drain the past well. 7. Add the drained pasta into the wok of the garlic oil and toss to coat well. 8. Remove from heat and keep aside to cool. 9. After cooling, add the tomato mixture, salt and pepper and toss to coat well. 10. Enjoy with a garnishing of 3 tbsp of fresh basil.

Bow-Tie Pasta Salad

33

COOKOUT ZUCCHINI

with Pico de Gallo Caprese

Prep Time: 5 mins Total Time: 11 mins Servings per Recipe: 4 Calories 92.4 Fat 6.9g Cholesterol 11.2mg Sodium 97.8mg Carbohydrates 4.0g Protein 4.5g

Ingredients 2 medium zucchini, sliced diagonally 1/3 C. diced tomato 2 oz. sliced mozzarella cheese 3 tbsp chopped basil

1 tbsp extra -virgin olive oil 1 tsp red wine vinegar

Directions 1. Place the zucchini slices in a single layer and cook for about 2 minutes per side. 2. In a bowl, add the tomato, garlic, basil, mozzarella, vinegar and oil and gently, stir to combine. 3. Place the cooked zucchini onto 4 serving plates evenly. 4. Enjoy with a topping of tomato mixture.

36

Cookout Zucchini with Pico de Gallo Caprese

Cherry Tomato Salad

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 243.8 Fat 19.5g Cholesterol 44.7mg Sodium 397.2mg Carbohydrates 4.4g Protein 13.0g

Ingredients 1 bunch large leaf Italian basil, torn 1 1/2 C. ripe cherry tomatoes, halved 8 oz. mozzarella cheese, cut into pieces Dressing 1 tsp Italian seasoning blend 1 tsp sugar

1 pinch salt 1 pinch grinded pepper 2 tbsp extra virgin olive oil 1 1/2 tbsp balsamic vinegar

Directions 1. 2. 3. 4.

In a bowl, add the tomatoes, basil and mozzarella cheese and mix. For the dressing in another bowl, add all the ingredients and beat until well combined. Pour the dressing over the salad and toss to coat well. Enjoy.

Cherry Tomato Salad

37

ARUGULA SALAD

with Mediterranean Vinaigrette

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 479.6 Fat 39.1g Cholesterol 89.7mg Sodium 780.9mg Carbohydrates 6.9g Protein 26.0g

Ingredients 16 oz. balls mozzarella cheese 2 large slicing tomatoes salt & ground pepper 1/4 C. extra virgin olive oil 1 lemon, juice and zest

1 tbsp capers, divided handful basil leaf, chiffonade arugula leaves

Directions 1. Arrange 2 tomato and 2 mozzarella slices onto each of 4 serving plates in a decorative pattern and sprinkle with a pinch of salt and pepper. 2. In a food processor, add the half of the capers, lemon juice, oil, salt and pepper and pulse until pureed finely. 3. Place dressing over each plate of salad evenly. 4. Top each plate with the remaining capers, basil ribbons and a little lemon zest and enjoy.

38

Arugula Salad with Mediterranean Vinaigrette

Mini Caprese Bites

Prep Time: 10 mins Total Time: 23 mins Servings per Recipe: 8 Calories 191.7 Fat 12.6g Cholesterol 17.2mg Sodium 235.4mg Carbohydrates 14.1g Protein 5.6g

Ingredients 8 slices white bread, crust removed 1/4 C. extra-virgin olive oil 3 tbsp cream cheese, softened 1 tsp garlic powder 1 tsp dried basil kosher salt and ground black pepper

2 Roma tomatoes, thinly sliced 4 oz. mozzarella cheese, sliced balsamic vinegar 8 basil leaves, chiffonade

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. With a rolling pin, press each bread slice until thin. Coat each bread slice with the oil evenly. Now, arrange each bread slice in a muffin cup to form tartlet shells. In a bowl, add the cream cheese, dried basil, garlic powder, salt and black pepper and mix until smooth. 6. Place about a tsp of the cream cheese mixture over each tartlet shell evenly. 7. Cook in the oven for about 12-13 minutes. 8. Meanwhile, sprinkle the tomato slices with salt. 9. Remove the tartlet shells from the oven and place onto a wire rack. 10. Place 1 mozzarella slice on top of each tartlet, followed by 1-2 tomato slices. 11. Sprinkle each tartlet with salt and black pepper and drizzle with vinegar and oil. 12. Enjoy with a garnishing of basil chiffonade.

Mini Caprese Bites

39

MOZZARELLA

Platter

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 258.7 Fat 19.7g Cholesterol 44.8mg Sodium 364.1mg Carbohydrates 7.3g Protein 13.8g

Ingredients 1/2 lb. mozzarella cheese, sliced 3 large tomatoes, sliced 20 basil leaves 2 tbsp olive oil

ground sea salt pepper 1 tbsp balsamic vinegar

Directions 1. Place tomato, mozzarella slices and basil leaves onto a platter in a decorative pattern 2. For the vinaigrette: in a small bowl, add the vinegar, oil, salt and pepper and beat until well combined. 3. Pour the vinaigrette over salad and enjoy.

42

Mozzarella Platter

Grilled Caprese

Prep Time: 10 mins

Caps

Total Time: 30 mins Servings per Recipe: 4 Calories 111.2 Fat 6.6g Cholesterol 22.1mg Sodium 185.4mg Carbohydrates 5.6g Protein 8.4g

Ingredients 4 portabella mushrooms, with stems removed 1 C. mozzarella cheese, cubed 1 C. tomatoes, cubed 1/4 C. basil, ribboned

olive oil balsamic vinegar kosher salt

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your grill for medium-low heat and lightly, grease the grill grate. Coat each mushroom cap with the oil slightly. With a fork poke the underside of each mushroom cap slightly. In a bowl, add the tomatoes, basil and a dash of vinegar and mix well. Place the tomato mixture onto each mushroom cap, followed by the cheese. Cook the mushroom caps onto the grill until cheese melts completely. Remove from the grill and keep aside for about 4-5 minutes. Enjoy..

Grilled Caprese Caps

43

CALIFORNIA CAPRESE

Pressed Sandwiches

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 2 Calories 1615.5 Fat 86.1g Cholesterol 179.1mg Sodium 2819.7mg Carbohydrates 138.5g Protein 73.9g

Ingredients 1 baguette, multi-grained, halved horizontally 2 tbsp extra virgin olive oil 2 large tomatoes, sliced 1 lb. mozzarella cheese, sliced 1 pinch dried oregano

12 basil leaves 1 avocado, sliced salt and pepper

Directions 1. 2. 3. 4.

Set the broiler of your oven. Cook the baguette bread halves under the broiler until toasted. Remove from the oven and coat the both halves with the oil evenly. Place the tomato over bottom half of the bread, followed by salt, pepper, Mozzarella cheese, oregano, some oil, salt, pepper, basil leaves, avocados, salt and pepper. 5. Cover with the top half of the bread to make sandwich. 6. Cut into desired sized slices and enjoy.

44

California Caprese Pressed Sandwiches

Cabrini

Yellow

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 6 Calories 167.1 Fat 10.9g Cholesterol 37.3mg Sodium 316.8mg Carbohydrates 6.3g Protein 11.8g

Ingredients 2 large yellow tomatoes, sliced 2 large tomatoes, sliced 2 green heirloom tomatoes, sliced 1 bunch basil 10 oz. mozzarella cheese

1 shallot, shaved quality olive oil aged balsamic vinegar salt and pepper

Directions 1. Place the tomatoes, cheese and basil onto platter in a decorative pattern. 2. Sprinkle with the shallots, salt and pepper evenly. 3. Enjoy with a drizzling of vinegar and oil.

Cabrini Yellow

45

FLATBREAD

Caprese Pizza

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 513.4 Fat 36.0g Cholesterol 44.7mg Sodium 509.7mg Carbohydrates 30.1g Protein 17.3g

Ingredients 1 sheet puff pastry flour egg wash 1/2 C. pesto sauce, see appendix

1 tomatoes, sliced 1/2 lb. mozzarella cheese, sliced

Directions 1. Set your oven to 425 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. Place the puff pastry dough onto a lightly floured surface and roll into a rectangle less than 1/4-inch thick. 3. Arrange the rolled dough onto the prepared baking sheet and coat with the egg wash. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and spread the pesto over the baked dough evenly, followed by the tomato slices and mozzarella. 6. Cook in the oven for about 5 minutes. 7. Enjoy hot.

48

Flatbread Caprese Pizza

Cast Iron

Caprese Chicken

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 278.6 Fat 14.0g Cholesterol 97.9mg Sodium 319.7mg Carbohydrates 4.5g Protein 32.1g

Ingredients 2 tsp olive oil 2 boneless skinless chicken breasts salt and pepper 1 C. grape tomatoes 1/4 C. packed basil, chopped

2 slices mozzarella cheese 2 tsp good balsamic vinegar

Directions 1. Season the chicken breasts with salt and pepper evenly. 2. In a nonstick skillet, add the oil over medium-high heat and cook until heated. 3. Add the chicken and cook for about 2-3 minutes on both sides. 4. Set the broiler of your oven. 5. Divide the tomatoes in 2 portions. 6. Cut each tomato of 1 portion in half. 7. Add all tomatoes into the skillet and stir to combine. 8. Set the heat to medium and cook, covered for about 3 minutes on both sides. 9. Uncover and stir in the basil. 10. Cook until desired doneness of the chicken. 11. Transfer the chicken mixture into a baking dish and to each breast with 1 mozzarella slice. 12. Cook under the broiler until cheese just start to melt. 13. Remove from the oven and enjoy with a drizzling of vinegar.

Cast Iron Caprese Chicken

49

CAPRESE SALAD

for 1

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 245.9 Fat 19.9g Cholesterol 33.6mg Sodium 565.2mg Carbohydrates 7.3g Protein 10.7g

Ingredients 3 tbsp lemon juice 1/2 tsp salt 1/4 tsp ground black pepper 3 tbsp extra virgin olive oil 1 1/4 lb. tomatoes, assorted

6 oz. mozzarella cheese, drained and sliced 2 tbsp basil leaves, sliced

Directions 1. In a bowl, add the lemon juice, oil, 1/2 tsp of salt and 1/4 tsp of black pepper and beat until well combined. 2. Cut the regular tomatoes into 1/2-inch thick slices. 3. Cut the plum tomatoes into equal sized wedges. 4. Cut the grape, cherry and teardrop tomatoes in half. 5. Place all the tomatoes and mozzarella onto a serving platter in a decorative pattern. 6. Drizzle the salad with dressing and sprinkle with salt and pepper. 7. Enjoy with a garnishing of basil.

50

Caprese Salad for 1

Fettuccine

Catania

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 290.7 Fat 7.6g Cholesterol 139.0mg Sodium 751.6mg Carbohydrates 32.7g Protein 19.2g

Ingredients 1 (8 oz.) packages fettuccine 1 tbsp olive oil 4 garlic cloves, minced 1 tbsp butter chopped green onion 2 tbsp anchovy paste 1 C. sliced mushrooms 1 lb. shrimp, peeled and deveined

1/2 C. white wine 2 tbsp parsley 1 tbsp oregano 1/2 tsp crushed red pepper flakes 8 diced plum tomatoes shaved Parmesan cheese

Directions 1. In the pan of a lightly salted boiling water, cook the fettuccine noodles until desired doneness. 2. Meanwhile, in a skillet, heat the oil and butter and stir fry the shrimp, mushrooms, onions, garlic and anchovy for about 5 minutes. 3. Stir in the tomatoes, oregano, parsley, wine and red pepper and cook for about 9-10 minutes. 4. Add the Parmesan and toss to coat well. 5. Enjoy hot.

Fettuccine Catania

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GARDEN

Panini

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 461.6 Fat 27.6g Cholesterol 67.1mg Sodium 1004.7mg Carbohydrates 30.1g Protein 23.4g

Ingredients 1 tbsp olive oil 3/4 C. tomatoes, diced 1 tbsp capers, drained 1 pinch red pepper flakes 1/2 tsp balsamic vinegar 4 slices white bread olive oil

1/4 C. pesto sauce, see appendix 6 oz. mozzarella cheese, sliced sea salt ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a nonstick wok, add the oil over medium-high heat and cook until heated through. Add the capers, tomatoes and red pepper flakes and stir fry for about 2-3 minutes. Remove from heat and stir in the vinegar. Coat one side of all the bread slices with the oil evenly. Place the pesto onto another side of all bread slices evenly. Place the tomato mixture on 2 bread slices, followed by mozzarella, salt and pepper. Cover with remaining bread slices, oiled side up. Place the sandwiches in a panini press and cook until toasted. Enjoy hot.

Garden Panini

Italian Garden Rigatoni

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 437.4 Fat 18.4g Cholesterol 77.3mg Sodium 969.9mg Carbohydrates 49.8g Protein 19.6g

Ingredients 6 C. rigatoni pasta, cooked 4 C. plum tomatoes, chopped 1 1/2 C. basil leaves, sliced 1 C. mozzarella cheese 2 tbsp extra virgin olive oil 1 tbsp capers

1 tsp salt 1/2 tsp ground pepper 1 garlic clove, crushed 1/3 C. Parmesan cheese, grated

Directions 1. 2. 3. 4.

In a bowl, add the cooked pasta, tomatoes, basil leaves and mozzarella and mix. In another bowl, add the garlic, capers, oil, salt and pepper and beat until well combined. Place the oil mixture over the pasta mixture and gently, toss to coat well. Serve with a topping of Parmesan cheese.

Italian Garden Rigatoni

55

20-MINUTE

Caprese Pasta

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 1014.4 Fat 54.2g Cholesterol 89.5mg Sodium 720.4mg Carbohydrates 90.3g Protein 40.6g

Ingredients 1 lb. spaghetti 2 fresh tomatoes, diced 1 lb. mozzarella cheese, diced 1/2 C. extra virgin olive oil

1 tsp oregano 4 leaves basil salt

Directions 1. In a pan, add the water and salt and cook until boiling. 2. Add the spaghetti and cook for about 6-7 minutes. 3. Meanwhile, for the sauce: in bowl, add the mozzarella, tomatoes, basil leaves, oregano, oil and salt and mix well. 4. Drain the spaghetti, reserving 1/2 C. of the cooking liquid. 5. In the bowl of the tomato mixture, add the spaghetti and reserved cooking liquid and stir to combine. 6. Enjoy.

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20-Minute Caprese Pasta

Lucia’s

Quiche Caprese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 110.7 Fat 8.0g Cholesterol 155.9mg Sodium 64.5mg Carbohydrates 4.1g Protein 5.6g

Ingredients 4 eggs 1 C. half-and-half 1 tbsp chopped basil 1 tsp ground pepper 1/3 lb. chopped prosciutto, or turkey bacon

1/2 C. chopped onion, sautéed 1/2 C. diced tomato, seeds removed 1 C. shredded Italian cheese blend

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else and grease a 9-inch pie dish. In a bowl, add the half-and-half and eggs and beat until combined nicely. Add the remaining ingredients and gently, stir to combine. Transfer the egg mixture into the prepared pie dish evenly. Cook in the oven for about 35 minutes. Remove from the oven and keep aside for about 10-12 minutes before slicing. Cut into desired sized slices and enjoy.

Lucia’s Quiche Caprese

57

CHICKEN GORDON

Caprese

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 241.6 Fat 10.0g Cholesterol 93.7mg Sodium 462.0mg Carbohydrates 3.9g Protein 32.8g

Ingredients 4 boneless skinless chicken breast halves 4 oz. reduced-fat mozzarella cheese, sliced 8 large basil leaves 1/4 tsp salt, divided

1/8 tsp pepper 2 tsp olive oil 2 C. cherry tomatoes, halved 1/2 C. basil, torn

Directions 1. With a knife, make a slit in each chicken breast horizontally to create pockets. (Don't cut all the way through). 2. Cover each cheese slice with 2 basil leaves. 3. Stuff each chicken pocket with covered cheese slices and secure with toothpicks. 4. Season each stuffed chicken breast with 1/8 tsp of salt and pepper. 5. In a wok, heat the oil over medium-high heat and cook chicken breasts for about 4-5 minutes. 6. Flip the side of each chicken breast. 7. Place the halved tomatoes over each chicken breast and season with the remaining salt. 8. Set the heat to medium-low. 9. Cover the wok and cook for about 4-5 minutes. 10. Remove from heat and carefully, discard the toothpicks. 11. Enjoy hot with a garnishing of torn basil.

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Chicken Gordon Caprese

Rice

in Caprese Style

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 216.2 Fat 9.0g Cholesterol 16.8mg Sodium 137.0mg Carbohydrates 26.3g Protein 7.3g

Ingredients 2 tbsp olive oil 1 tbsp balsamic vinegar 20 basil leaves 1 lb. cherry tomatoes 6 oz. mozzarella cheese salt

pepper 1 tsp olive oil 1 small onion 8 oz. dried rice

Directions 1. In a bowl, add the tomatoes, basil, mozzarella, vinegar, 2 tbsp of oil, salt and pepper and mix well. 2. Keep aside until using. 3. In a pot, add the remaining oil over medium heat and cook until heating. 4. Add the onion and stir fry for about 4 minutes. 5. Add 1 1/2 cups of the water and rice and cook until boiling. 6. Cook, covered for about 15-20 minutes. 7. Remove from heat and with a fork, fluff the rice. 8. Transfer the rice into the bowl of the tomato mixture and toss to coat well. 9. Enjoy warm.

Rice in Caprese Style

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TUSCAN

Burgers

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 303.2 Fat 22.5g Cholesterol 80.2mg Sodium 235.4mg Carbohydrates 1.8g Protein 22.3g

Ingredients 1 1/2 lb. ground beef 2/3 C. balsamic vinegar 1 (18 oz.) packages refrigerated prepared polenta, cut into 8 slices 2 tbsp olive oil salt and pepper

1 (8 oz.) packages mozzarella cheese, cut into 8 slices 2 medium tomatoes, cut into 4 slices each sliced basil

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your grill for medium heat and lightly, grease the grill grate. In a pot, add the vinegar and cook until boiling. Set the heat to low and cook for about 8-10 minutes. Remove from heat and keep aside. Make 8 (1/2-inch thick) patties from the beef. Coat each polenta slice with the oil. Arrange the patties in center of grill over medium, ash-covered coals. Now, place the polenta around the beef patties and cook for about 11-12 minutes, flipping once and basting patties with 2 tbsp of the cooked vinegar. 9. Remove from the grill and sprinkle the burgers with salt and pepper. 10. Arrange 1 polenta slice onto each serving plate, followed by the burger, mozzarella slice, tomato slice and basil. 11. Enjoy with a drizzling of the remaining vinegar.

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Tuscan Burgers

Mac & Cheese Italiana

Prep Time: 35 mins Total Time: 55 mins Servings per Recipe: 4 Calories 908.9 Fat 78.6g Cholesterol 110.7mg Sodium 1506.7mg Carbohydrates 18.0g Protein 34.1g

Ingredients 3/4 C. olive oil 1/4 C. balsamic vinegar 4 garlic cloves, minced 1/4 C. basil, chopped 1/4 tsp salt 1/8 tsp ground black pepper

1 lb. ripe plum tomato, chopped 1/2 lb. mozzarella cheese, torn into chunks 2 (7 1/4 oz.) boxes of your favorite mac and cheese

Directions 1. In a bowl, add the basil, garlic, vinegar, oil, red pepper flakes, salt and black pepper and beat until well combined. 2. Add the mozzarella and tomatoes and toss to coat well. 3. Keep aside for at least 35 minutes. 4. In a pan of the lightly salted boiling water, cook the pasta as suggested on the package. 5. Drain the pasta and transfer into a bowl. 6. Immediately, add the tomato mixture and toss until cheese is melted slightly. 7. Enjoy.

Mac & Cheese Italiana

63

FRIED TOMATO

Skewers

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 725.7 Fat 45.6g Cholesterol 56.1mg Sodium 468.0mg Carbohydrates 58.1g Protein 22.9g

Ingredients Tomatoes 1 C. stone-ground cornmeal 1 C. all-purpose flour 1 tbsp garlic powder 1 pinch cayenne 1 1/2 C. buttermilk kosher salt ground black pepper 4 large tomatillos, sliced, ends removed 1/2 C. vegetable oil

1 tbsp unsalted butter Salad 8 oz. mozzarella cheese, sliced 1 C. basil leaves, washed and stems removed 1/4 C. balsamic glaze 5 cherry tomatoes, quartered

Directions 1. For the fried tomatoes: in a shallow bowl, add the buttermilk, salt and pepper and mix well. In another shallow bowl, add the flour, cornmeal, cayenne pepper and garlic powder and mix well. 2. Dip the tomatoes in the buttermilk mixture and then coat with the cornmeal mixture evenly. 3. In a nonstick skillet, add the oil over medium heat and cook until heated. Add the tomato slices in batches and fry for about 4 minutes per side. 4. With a slotted spoon, transfer the tomato slices onto paper towels-lined plate to drain. For the salad: in each serving plate, divide the tomatillos, followed by the mozzarella and basil. 5. Repeat until all the ingredients are used. 6. Top with the cherry tomatoes, basil and balsamic glaze and enjoy.

64

Fried Tomato Skewers

Venetian

Calzones

Prep Time: 0 mins Total Time: 2 hrs 55 mins Servings per Recipe: 1 Calories 1068.7 Fat 43.2g Cholesterol 87.2mg Sodium 2084.8mg Carbohydrates 127.9g Protein 42.4g

Ingredients Glaze 1/2 C. balsamic vinegar 3 tsp Worcestershire sauce Topping 1 C. ricotta cheese 1/2 C. grated Parmesan cheese 8 oz. shredded mozzarella cheese 1 pint cherry heirloom tomato, halved kosher salt and cracked black pepper 1/4 C. basil leaf, torn tomato sauce Dough 1 3/4 C. warm water 1 (1/4 oz.) envelope active dry yeast 2 tsp sugar 3 tbsp olive oil 4 C. bread flour

2 tsp salt nonstick cooking spray Tomato Base 2 tbsp olive oil 1/2 onion, minced 1 (28 oz.) cans crushed tomatoes 2 garlic cloves, grated 1 pinch sugar red pepper flakes kosher salt and cracked black pepper basil leaf, torn

Directions 1. For the glaze: in a pan, add the Worcestershire sauce and vinegar over medium heat and cook for about 4-5 minutes. 2. For the dough: in a bowl, dissolve the sugar and yeast into warm water. 3. Keep aside for about 5 minutes. 4. Add the olive oil and stir to combine. 5. Meanwhile, in the bowl of a stand mixer, fitted with the paddle attachment, add salt and flour and mix. Venetian Calzones

65

6. Add the yeast mixture and mix until dough just begins to come together. Now, switch the stand mixer to a dough hook attachment and mix until a non-sticky dough forms. 7. Transfer the dough onto a floured surface. 8. With floured hands, knead the dough for about 2 minutes. 9. Make a ball from the dough and put into a greased bowl. 10. With a plastic sheet, cover the bowl and arrange in a warm place for about 1 3/4-2 hours. Set your oven to 350 degrees F and grease 2 baking sheets. Now, cut the dough into 4 equal sized pieces. 11. Place the dough pieces onto a floured surface and with a rolling pin, roll each into a circle. 12. Arrange the circles onto the prepared baking sheets. 13. For the topping: arrange the Parmesan over the bottom half of each dough circle evenly, followed by the mozzarella and tomatoes. 14. Sprinkle with salt, pepper, basil leaves and a spoonful of the balsamic glaze. 15. Fold each dough round in half to cover the filling and shape like a half-moon. 16. Now, fold at one end of the half-moon until the end, and press down. 17. Then tuck the final end under and with your fingers, pinch. 18. Coat each calzone with a little oil and then with the tip of a knife, carefully make 2 slits in each. 19. Cook in the oven for about 15 minutes. 20. Meanwhile, for the tomato sauce: in a pot, add the oil over medium-high heat and cook until heated. 21. Add the onions and stir fry for about 5-6 minutes. 22. Add the garlic, tomatoes, sugar, red pepper flakes, salt and pepper and stir to combine. 23. Set the heat to medium-low and cook for about 12-15 minutes. 24. Stir in the basil, salt and pepper and remove from heat. 25. Enjoy the calzones alongside the tomato sauce.

66

Alternative

Chicken Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 407.6 Fat 30.3g Cholesterol 73.1mg Sodium 2396.4mg Carbohydrates 5.8g Protein 28.0g

Ingredients 1 grilled chicken breast, cubed 1 -2 vine ripened tomatoes, diced with juice 1 garlic clove, minced 4 -5 leaves basil, chopped

1 tsp sea salt fresh ground black pepper 2 tbsp extra virgin olive oil

Directions 1. 2. 3. 4. 5.

In a bowl, add the tomatoes, garlic, basil, oil and salt and mix well. Keep aside for about 6 minutes. Add the chicken and black pepper and mix well. Place in the fridge until cold. Enjoy.

Alternative Chicken Salad

67

CHICKEN

Veronese

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 3 Calories 370.5 Fat 21.8g Cholesterol 122.2mg Sodium 327.7mg Carbohydrates 2.6g Protein 39.1g

Ingredients 3 chicken breasts, trimmed and pounded 2 Roma tomatoes 1 C. shredded mozzarella cheese

1/2 C. balsamic syrup 1/2 C. basil

Directions 1. Season the chicken breasts with salt and black pepper evenly. 2. Place a nonstick skillet over medium-high heat until heated. 3. Add the chicken breasts and cook for about 8 minutes, flipping once in the half way through. 4. Top the chicken with the balsamic syrup, followed by the mozzarella and tomato. 5. Immediately, cover the pan and remove from heat. 6. Keep aside for about 1-2 minutes. 7. Enjoy hot.

70

Chicken Veronese

Tuscan

Prep Time: 15 mins

Torta

Total Time: 55 mins Servings per Recipe: 12 Calories 378.2 Fat 27.2g Cholesterol 107.7mg Sodium 198.1mg Carbohydrates 28.5g Protein 7.7g

Ingredients 200 g white chocolate, chopped 200 g almonds, ground 50 g cornstarch 12 g baking powder 3 1/2 tbsp lemon zest, grated 1/3 C. lemon juice

150 g butter, melted 5 eggs 120 g sugar 1 tbsp icing sugar

Directions 1. Set your oven to 325 degrees F before doing anything else and line a 9-inch cake pan with the baking paper. 2. In a bowl, add the butter, chocolate, almonds, lemon zest, lemon juice, cornstarch and baking powder and mix until well combined. 3. In another bowl, add the eggs and sugar and beat for about 5 minutes. 4. Slowly, add the eggs mixture into the chocolate mixture and mix until well combined. 5. In the prepared cake pan, place the mixture evenly. 6. Cook in the oven for about 40 minutes or until a toothpick inserted in the center comes out clean. 7. Turn the oven off but leave the cake in closed oven for about 30 minutes. 8. Remove from the oven and carefully and invert the cake onto the wire rack to cool completely. 9. Enjoy with a dusting of the icing sugar.

Tuscan Torta

71

AMERICAN

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 389 kcal Fat 35.8 g Carbohydrates 5.4g Protein 14.1 g Cholesterol 14 mg Sodium 343 mg

Ingredients 4 C. packed fresh basil leaves 1/4 C. Italian parsley 2 cloves garlic, peeled and lightly crushed 1 C. pine nuts 1 1/2 C. shredded Parmigiano-Reggiano cheese

1 tbsp fresh lemon juice 1/2 C. extra-virgin olive oil, or more as needed salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

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In a food processor, add the parsley, basil, and garlic and pulse till chopped finely. Add the pine nuts and pulse till copped very finely as well. Add the cheese and pulse till combined. While the motor is running, slowly mix in the lemon juice. Then add the oil and pulse till well combined and smooth. Season with salt and black pepper and serve.

American Pesto

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