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Pseudo Salad Caprese

1 1/2 cup cherry or grape tomatoes, cut in half
1/2 small squash cut in half lengthwise then sliced in 1/4" pieces
6 oz buffalo mozzarella, cut in chunks
10 basil leaves, hand torn
1 tbsp white balsamic vinegar
2 tbsp good olive oil
salt and pepper

Combine first 4 ingredients then drizzle on the balsamic and olive oil, sprinkle with salt and pepper. Toss and taste. Season some more with salt and pepper if necessary. Serve chilled.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Homemade Ravioli w/ Pesto and Pseudo Salad Caprese
http://www.whatwereeating.com/recipes/homemade-ravioli-w-pesto-and-pseudo-salad-caprese-post-in-progress/

Basil Pesto

1 cup (packed) fresh basil
2 tbsp lemon juice
zest from one lemon
2 cloves garlic
1/8 cup toasted pine nuts
1 tbsp H2O
olive oil
finely grated fresh parmesan
salt and pepper

Combine first 6 ingredients in a blend/food processor/deep cup with a hand blender and begin to blend. While blending slowly drizzle in olive oil until the mixture is smooth and sauce-like, with out oil collecting on the top. Add a hand full of fresh parmesan cheese. Taste then season with salt and pepper to taste. Great on nearly anything!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Homemade Ravioli w/ Pesto and Pseudo Salad Caprese
http://www.whatwereeating.com/recipes/homemade-ravioli-w-pesto-and-pseudo-salad-caprese-post-in-progress/