Caprese Salad With Walnut Soybean Pesto

Walnut Soybean Pesto

• 2 cups basil leaves, fresh, packed
• 1 cup walnuts, toasted and chopped
• ⅔ cup Parmesan cheese, grated
• 6 tablespoons soybean oil (vegetable oil)
• 2 tablespoons Lemon juice
• 3 cloves garlic, chopped

Salad

• 2 tablespoons Walnut Soybean Pesto
• 2 tablespoons soybean oil (vegetable oil)
• 2 tablespoons red wine vinegar
• 4 medium vine-ripened tomatoes
• 8 ounces reduced fat mozzarella cheese
• Fresh basil (optional)
• Salt and Pepper (optional)

To prepared Walnut Soybean Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl; cover and refrigerate.

To prepare Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl. Slice tomatoes and cheese into ¼-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle with pesto vinaigrette. Sprinkle with Fresh basil leaves, salt and pepper. Makes 6 servings