Walnut Pesto Caprese with French Bread

May was a busy month in the Outdoor Kitchen with Garden Chef cooking demonstrations on the weekends and during Cocktails in the Garden on Thursday nights.  In addition, the Outdoor Kitchen served up seven dinner classes in May alone.  It’s early in the season and we hope you can join us for a cooking demonstration or class soon!

Garden Chef Christina Curry served up a delicious seasonal pesto for happy visitors one weekend.  Her recipe features a basil, arugula and walnut pesto.  Arugula is a peppery lettuce that pairs well with walnuts to make a smooth and buttery pesto.  If pine nuts were used, as in traditional pesto, the peppery flavor of the arugula might be overwhelming.  Chef Christina recommends tasting the mozzarella and adding salt to bring out the flavor as needed. 

Walnut Pesto Caprese with French Bread

8 oz fresh basil leaves

4 oz arugula

1 clove garlic

1/4 cup walnuts, toasted

2 T lemon juice

1/4 c parmesan cheese

1/4 c olive oil

tomato slices

fresh mozzarella

French bread, sliced & toasted

kosher salt & black pepper, to taste

lemon zest, to garnish

In a blender or food processor, combine the basil, arugula, garlic, walnuts, lemon juice, parmesan cheese and olive oil.  Blend on high until smooth and season with salt and pepper to taste.  Spread the pesto on one side of French bread slices.  Top with a tomato slice and a slice of mozzarella.  Garnish with the lemon zest.

Discover more delicious Garden Chef recipes here.