Foto: Half Baked HarvestIngredients
6 servings
- 2 cups fresh berries (blueberries (blackberries, strawberries, raspberries))
- 2 nectarines and or peaches (sliced)
- 1 mango (diced)
- 1 cup fresh cherries
- 8 fresh figs
- 1/2 can taloupe (sliced or cubed)
- 1/2 small watermelon (sliced or cubes)
- honyecomb or honey
- honey roasted almonds
- fresh basil
- 2 cups fresh basil
- 1/3 cup toasted pine nuts
- 1/3 cup fresh parmesan cheese (grated)
- 1/2 cup olive oil
- salt and pepper (to taste)
- 8 ounces buffalo mozzarella balls or bocconcini
Steps
Arrange everything on a large serving plate. Serve with the pesto rolled mozzarella. Keep the plate cool until ready to serve.
Finely chop the basil and add it to a medium size bowl. Chop the pine nuts, add them to the bowl with the basil and arugula. Add the parmesan and a pinch of salt + pepper. Pour in the olive oil. Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.
Add the mozzarella to a bowl and toss with a few tablespoons of the pesto. Serve along side the fruit plate. You will have extra pesto.
Nutrition Facts
Macronutrients
Calories542
Source: Half Baked Harvest
Loading comments...