Goat Cheese Caprese Salad with Goat Cheese & Walnut Pesto
Taking the caprese salad and adding a twist of St Helens Farm Mature Goats cheese takes a traditional favourite to something extra!
Caprese salad is always a popular choice to add a tri-colour plate to a buffet table, but adding St Helens Farm Mature Goats Cheese & walnut pesto sends it into a spiralling taste sensation!
Using big, ripe, firm beefsteak tomatoes and if possible, using them at room temperature is the way to go with this!
And it’s the drizzle!
The drizzle of the freshness and texture from the pesto that is something special.
St Helens Farm Mature Goats Cheese in the pesto gives it a slightly nutty taste while wedges of mild St Helens Goats Cheese lends itself perfectly to the sweetness of the tomatoes.
A match made in caprese salad heaven!
Go on, give it a go and enjoy your sweet life!
Fresh and colourful
What You Need
Pesto
60g St Helens Farm Mature Goats Cheese – Cut into pieces
60g Fresh Basil – Including Stalks
60g Walnuts – See Tip Box
½ Lemon – Juices
75ml Olive Oil – See Tip Box
Salt & Pepper
Whizz together until your preferred consistency
The Salad
2 or 3 Beefsteak Tomatoes
1 Pack of St Helens Farm Mild Goats Cheese
1 Bunch of Fresh Basil Leaves
Fresh ingredients
How It’s Done
Pesto
Place the basil, lemon juice, walnuts and cheese into a food processor.
Whizz the ingredients up until it becomes a paste, scraping down the sides of the food processor a couple of times.
While the food processor is running, slowly trickle in the olive oil until it becomes thick, oily and drizzles off the spoon.
Add salt and pepper to taste before whizzing once more to combine
Scrape down the sides again and into a serving bowl
Start with thick slices of beef steak tomato
Caprese Salad
Slice the St Helens Farm Mild Goats Cheese around the thickness of £1 piece - See Tip Box
Slice the beefsteak tomatoes
Arrange the tomatoes on a serving plate and add slices of the St Helens Farm Mild
Goats Cheese to the top of the tomato slices
Drizzle the St Helens Farm Mature Goats Cheese Pesto on top of the salad
Tear off 6 or 8 fresh basil leaves and lay them on top of the salad
Serve fresh and at room temperature
Drizzle on the pesto
Tip Box
Cheese - If you cant get your hands on St Helens Farm goat cheese, substitute it with another hard goat cheese or a soft goat cheese works really well in this recipe.
Olive oil – 1) More olive oil may be needed to reach the correct consistency of a spoon-able pesto.
2) Extra virgin olive oil gives more flavour than just olive oil. As a general rule of thumb, the less processed the oil, the nuttier the taste.
Walnuts – Walnuts are great to use in this pesto recipe, but if they’re not in your pantry, use a nut available to you. Pine nuts are the obvious choice because of the oiliness
Leftover pesto - Use it on sandwiches, on other salads, in scrambled eggs, under a layer of avocado on toast
Lots of extra pesto
