Recipe: Caprese Salad with Walnut Soybean Pesto


Walnut Soybean Pesto

2 cups basil leaves, fresh, packed
1 cup walnuts, toasted and chopped
2/3 cup Parmesan cheese, grated
6 tablespoons soybean oil (vegetable oil)
2 tablespoons Lemon juice
3 cloves garlic, chopped


2 tablespoons Walnut Soybean Pesto
2 tablespoons soybean oil (vegetable oil)
2 tablespoons red wine vinegar
4 medium vine-ripened tomatoes
8 ounces reduced fat mozzarella cheese
Fresh basil (optional)
Salt and Pepper (optional)

To prepared Walnut Soybean Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl; cover and refrigerate.

To prepare Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl. Slice tomatoes and cheese into ¼-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle with pesto vinaigrette. Sprinkle with Fresh basil leaves, salt and pepper. Makes 6 servings
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