- Soybean Walnut Pesto:
- 2 cups basil leaves, fresh, packed
- 1 cup walnuts, toasted and chopped
- 2/3 cup grated Parmesan cheese
- 6 tablespoons soybean oil (often labeled “vegetable oil”)
- 2 tablespoons lemon juice
- 3 cloves garlic, chopped
- Caprese Salad:
- 2 tablespoons Soybean Walnut Pesto (recipe follows)
- 2 tablespoons soybean oil (often labeled “vegetable oil”)
- 2 tablespoons red wine vinegar
- 4 medium vine-ripened tomatoes
- 8 ounces reduced-fat mozzarella cheese
- Fresh basil leaves (optional)
- Salt and ground black pepper (optional)
- Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
- Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
- Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.