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