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Strawberry Caprese with Pistachio Pesto

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  • 12 ounces cherry tomatoes, halved
  • 12 ounces strawberries, hulled and halved
  • 8 ounces fresh ciliegine mozzarella balls, usually comes in an (8-ounce) container
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • a handful of fresh basil leaves

pistachio pesto

  • 1 cup shelled pistachios
  • 3/4 cup loosely packed fresh basil leaves, torn
  • 1/4 cup fresh mint leaves
  • 1 garlic clove
  • 1/3 cup finely grated pecorino romano cheese
  • 1/3 to 1/2 cup extra virgin olive oil
  • 1/4 teaspoon salt


  • In a large bowl, combine the mozzarella, strawberries and tomatoes. Season with the salt and the pepper and toss well. Toss in the fresh basil leaves. Add a few spoonfuls of the pesto and toss gently with a spatula to evenly distribute it. Serve immediately!

pistachio pesto

  • Place the pistachios, basil, mint, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. I don’t mind mine a little thicker, but it means you will have to thoroughly toss the tomatoes and berries a but more. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

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