Caprese Salad | culture: the word on cheese

Ingredients

• PESTO:
• 4 cups lightly packed basil leaves
• 1 clove garlic
• ⅓ cup toasted pine nuts (divided)
• ⅔ cup extra-virgin olive oil
• 1 tablespoon lemon juice
• ¼ cup grated parmesan cheese
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
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• SALAD:
• ½ cup balsamic vinegar
• 4 cups tender baby lettuces
• 4 6- to 8- ounce balls fresh mozzarella cheese (cut into ¼-inch-thick slices)
• 2 pounds heirloom tomatoes (cut into ¼-inch-thick slices)
• Fresh basil leaves (to garnish)
• Crusty bread (for serving)