RECIPES | Nectarine Caprese

 This stone fruit salad is basically a ray of sunshine on a plate. With all these bright flavors, you might need to bust out the sunscreen before digging in.


2 balls fresh mozzarella 

2 nectarines (or peaches)

1 large tomato

1 cup basil

¼ cup parsley

2 scallions

½ jalapeño 

1 small garlic clove

¼ cup walnuts

¼ cup + 2 tbsp olive oil

Salt and pepper 

Olive oil to finish


Slice the nectarines in half to remove the pit and then slice the fruit. Slice the tomatoes, removing any stems or tough spots. Slice the mozzarella into thin slices and set all three aside on a cutting board.

Meanwhile, slice the scallions into large chunks. In a small food processor or blender combine the basil, parsley, jalapeño, garlic, walnuts, olive oil, and a generous sprinkling of salt. Puree until smooth, season to taste. 

To serve, layer the nectarines, mozzarella, tomatoes, and pesto. Finish with a drizzle of olive oil, flake salt, and black pepper.