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White plate with peach, mozzarella, and pesto salad over arugula

Peach, Mozzarella, and Pesto Salad

Yana, babushkacooking.com
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine American
Servings 2

Equipment

  • Food Processor

Ingredients
  

Pesto

  • 2 Tb walnut pieces
  • Pinch of salt
  • 1 C basil leaves, packed in
  • 1/4 C olive oil
  • 1/2 C Parmigiano-Reggiano, finely grated

Salad

  • 2 peaches, ripe (they should feel soft, not rock-hard), quartered and each quarter cut in half
  • 2 handfuls arugula or spring mix
  • 1 8 oz ball of Mozzarella, preferably Buffalo or freshly made.
  • freshly ground black pepper

Instructions
 

  • In a food process, pulse walnuts and salt, until crumbled.
  • Add basil leaves and pulse until mixed and resembles a thick paste. If needed, scrape down the walls of the food processor with a silicone spatula.
  • In a bowl, mix with olive oil and Parmigiano-Reggiano.
  • Divide greens between plates, top with peaches.
  • Tearing a piece at a time, divide the ball of mozzarella between plates.
  • Sprinkle with salt, ensuring the mozzarella gets salted.
  • Using a spoon, drizzle/scoop pesto over the plates.
  • Sprinkle with freshly ground black pepper and enjoy!
Keyword cheese, fruit