Buffalo Mozzarella and Basil Pesto

Cheese and warm bread is one of my all time favourite lunches. My basil plant from last summer has survived the winter and is putting on new growth so there was enough to spare for me to make a bright green basil pesto to pour over bright white mozzarella. This beautiful dish is lovely to serve with Green Soup for a lunch with friends or on its own for an indulgent lunch for two.

Serves 2 Adults

1 ball of buffalo mozzarella
1 big handful of basil
1 tbsp of roasted garlic
1 tsp capers
1 tbsp olive oil
Greek yoghurt
chilli oil
sea salt

  • Put the basil, roasted garlic, capers and olive oil into a plastic beaker then blitz with a hand blender. Add a little more olive oil if you want a looser pesto.
  • Spread some Greek yoghurt onto a plate and drizzle over some chilli oil then either slice or tear apart the mozzarella and place it on top of the yoghurt. Spoon over the pesto then sprinkle over with sea salt and serve with warm, toasted bread.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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