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Veggie caprese with olive pesto

Love & Lemons
  • minutes
  • Serves

INGREDIENTS

1

Arugula

1

Basil, leaves

2

big handfuls Basil

1/2

Lemon, juice of

1

Veggies

1

splash Balsamic vinegar

1/4 cup

Mezzetta green olives

1

Olive & almond pesto

1 pinch

Red pepper flakes

1

Salt & pepper

1/2 cup

Almonds, toasted

1

Bread, grainy toasted or grilled

1

Mozzarella, fresh

mezzetta organic fire roasted red peppers