Ingredients
- 1-1/2 cups (lightly packed) fresh basil leaves
- 2 cloves garlic
- 1/2 cup pine nuts, toasted
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- sea salt and freshly ground black pepper
- 2 cups cherry tomatoes, halved
- 1 cup baby mozzarella balls (bocconcini)
- 1/4 cup shaved parmesan reggiano
- 1/4 cup fresh basil leaves, torn into small pieces
Description
A Vegetarian Recipe For Cherry Tomato And Bocconcini Salad With Pesto
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