Caprese Salad With Soybean Walnut Pesto Vinaigrette

• 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)

1. 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.
2. Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
3. 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.

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Taken from www.allrecipes.com/recipe/230339/caprese-salad-with-soybean-walnut-pesto-vinaigrette/ (may not work)