Caprese salad with basil oil and balsamic syrup

The case for Caprese

Originally appeared in the July 7, 2011 edition of The Southside Times.

My reticence in featuring a Caprese salad was rooted in my unflinching suspicion that it’d been overdone—that readers would glance at the recipe’s title only to supply an uninspired mental shrug.  Currently, the Caprese salad is a pervasive staple on restaurant menus.  But sadly, many of these interpretations are poorly executed, doing little justice to such a renowned and refreshing pairing.  Yet, properly prepared, the effects are culinarily indelible.  Read the rest after the jump: (more…)

Pesto Sauce

Yield:  1 ½ pint

  • 12 fluid ounces olive oil
  • 3 ounces pine nuts
  • 6 ounces fresh basil leaves
  • 1 tablespoon garlic, chopped
  • 4 ounces Parmesan, grated
  • 4 ounces Romano, grated
  • To taste kosher salt and cracked black pepper

1.  Place one-third of the olive oil in a food processor or blender, and add in all remaining ingredients.  Blend or process until smooth.  With motor running, add remaining olive oil and continue blending until thoroughly incorporated.

Published in: on September 8, 2010 at 9:09 pm  Leave a Comment  
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