Caprese Salad & Goat’s Cheese Pesto

Instructions

1. Place the basil, lemon juice, walnuts and cheese into a food processor.
2. 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.
3. Add salt and pepper to taste before whizzing once more to combine. Scrape down the sides again and into a serving bowl.
4. Slice the mild goat’s cheese and the beefsteak tomatoes. Arrange the tomatoes on a serving plate and add slices of the mild goat’s cheese to the top of the tomato slices. Drizzle the 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.
5. Serve fresh and at room temperature.