Pesto Cherry Tomato Caprese Salad

• Salad
• 8 ounces (200 grams) mini bocconcini (baby mozzarella balls)
• 2 cartons (28 oz/792 grams) cherry tomatoes
• 8 tablespoons basil pesto (recipe below or use your favourite)
• 1/2 cup Greek yogurt, drained
• Pesto
• 1/4 cup walnuts
• 1/4 cup pignoli (pine nuts)
• 1 tablespoon chopped garlic (3 cloves)
• 5 cups fresh basil leaves, packed
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1-1/2 cups good olive oil
• 1/2 cup freshly grated Parmesan

1. Drain the bocconcini. Pat dry. If you were unable to find the small bocconcini, cut them in half to match the size of the tomatoes. Rinse and pat dry the cherry tomatoes. In a large bowl, combine all ingredients with 1/2 cup Greek yogurt.. Salt and pepper to taste. Set aside for at least one hour to allow flavours to marry.
2. Pesto
3. Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

salad, bocconcini, cartons, basil pesto, greek yogurt, pesto, walnuts, nuts, garlic, fresh basil, kosher salt, freshly ground black pepper, olive oil, freshly grated parmesan

Taken from food52.com/recipes/13935-pesto-cherry-tomato-caprese-salad (may not work)