Sunkist Lemon Pesto with Fresh Mozzarella, Salami, Kalamata Olives and Piquillo Peppers Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

Ingredients:

  • 2 cups bocconcini mozzarella
  • 1 cup pitted kalamata olives
  • 1 cup roasted piquillo peppers, cut into wide strips
  • 1 artisinal salami, sliced
  • 1 cup fresh basil leaves, roughly chopped

    For the pesto:
  • 2 Sunkist® lemons sliced
  • 4 cloves of garlic, smashed
  • ½ cup toasted blanched almonds
  • ½ cup extra virgin olive oil
  • 1 Tbsp. salt
  • 1 tsp. fresh ground black pepper

Instructions: (Makes 10 servings)

  • Cut the lemons into 6 wedges. Remove the inner white skin and seeds.
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  • Cut each wedge into smaller pieces.
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  • Using a food processor, add the garlic and lemons.
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  • Puree on high speed until lemons have begun to break down.
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  • Add the almonds and continue to puree.
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  • Once the mixture becomes somewhat smooth, but still has a slightly chunky consistency drizzle in the extra virgin olive oil, salt and pepper.
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  • Generously toss the bocconcini, kalamata olives, piquillo peppers, salami and basil together with the lemon pesto.
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  • Drizzle with extra virgin olive oil and finish with fresh ground black pepper.

    Recipe courtesy of Chef Jill Davie, The Sunkist Lemon Lady® and Fine Living Network Personality
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