Caprese Salad | La Brea Bakery

Ingredients

• 3 Tablespoons Pine Nuts
• 3 cloves Garlic, peeled, chopped
• 2 tablespoons Chopped Fresh Basil Leaves
• 2 tablespoons Chopped Flat-Leaf Parsley Leaves
• 1 tablespoons Kosher salt
• ½ tablespoons Olive Oil
• ¼ cup Finely Grated Parmigiano-Reggiano Cheese
• 1 Tablespoons Fresh Squeezed Lemon Juice
• 1 pounds Baby Roma or Cherry Tomatoes, on the vine
• 1 tablespoons Olive Oil
• 1 x Kosher or Sea Salt
• 1 x Freshly Cracked Black Pepper, to taste
• 1 pounds Burrata or mozzarella di bufala bocconcini
• 4 Tablespoons Pesto
• 4 x Large Basil Leaves
• Roasted Garlic Loaf