Caprese Salad w/ Cilantro Pesto & Lavender Balsamic
1 large bunch fresh cilantro, stemmed, washed, and dried
2 medium garlic cloves, peeled and smashed
4 green onions, white portion only, chopped
1/2 jalapeno pepper, seeded, ribs discarded, chopped (optional)
1/3 cup of Picual EVOO
(Or a Medium intensity EVOO)
Juice from 2 small limes, about 1 tablespoon
fresh ground pepper to taste
16 oz Fresh Mozzarella – sliced
Place all of the pesto ingredients into a blender or a food processor. Pulse until no large chunks remain, and the sauce is pureed. Taste and adjust seasoning.
Arrange the tomato slices, mozzarella, and basil. Drizzle Cilantro Pesto and Lavender Balsamic.