If you enjoy cooking with strawberries, then you have to try strawberries and fresh mozzarella with mint pesto drizzle for a burst of unique flavor!
Do you ever surprise yourself by combining ingredients you wouldn’t think would go together and then finding out that they’re actually DELICIOUS together?
This recipe for strawberries and fresh mozzarella with mint pesto drizzle is one of those where the flavors are just strange enough to work. In fact, they more than work. They are incredible!
For how complex the flavors are, you’ll be surprised how easy this recipe is to make. Just combine the ingredients for the mint pesto in the food processor and assemble the ingredients on each plate. That’s all it takes.
Whether you’re hoping to impress dinner guests with a uniquely wonderful dessert or simply want a fun and exciting salad for yourself, this recipe is one you have to try.
How to make strawberries and fresh mozzarella with mint pesto drizzle
This recipe uses basic ingredients and comes together in four easy steps. You can see how in this short video or read the step-by-step guide below:
Step 1: In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese, and garlic.
Step 2: Divide the mozzarella on each serving plate, allowing the slices to overlap a little.
Step 3: Spoon ½ a cup of strawberries over the cheese.
Step 4: Drizzle ½ a teaspoon of balsamic vinegar and 1-2 tablespoons of the mint pesto over the cheese and strawberries.
Garnish with extra mint leaves if desired and serve immediately!
At 451 calories per serving, this recipe is a bit high in calories for a typical dessert after a large meal. I only serve it as a dessert for special occasions or if I had a very light dinner.
On the other hand, this strawberry and mozzarella salad is the perfect size for a satisfying lunch. I’ve enjoyed it for dinner as well!
I usually substitute part-skim for whole milk mozzarella in my recipes. But in this case, I thought the acidity of the balsamic vinegar needed the creaminess of the full-fat cheese. I also prefer whole milk cheese if I’m eating “raw” slices in a dish.
This does mean that the amount of saturated fat in this recipe is a bit high. To reduce the amount, you can have more strawberries and less cheese or simply reduce your serving size.
What to do with leftover mint pesto
If you run out of strawberries and cheese before the mint pesto is gone, definitely don’t throw it out! It’s a wonderful addition to so many dishes.
Toss it with some grilled or roasted veggies for a burst of flavor. You could also drizzle it on steak or chicken.
Planning to make lamb soon? Serve up this mint pesto in place of the mint jelly for a delicious twist!
Finally, you could just mix it in with brown rice or zucchini noodles.
There are plenty of great uses for this tasty mint pesto!
This salad is best enjoyed immediately. Leftovers may not hold up very well, but you’re welcome to store them covered in the refrigerator. Be sure to enjoy them within a day or two.
Leftover mint pesto can be stored in an airtight container in the refrigerator for up to a week.
Other healthy strawberry recipes
I am always trying to find new ways to cook with strawberries! They’re a wonderful ingredient that brings so much bright flavor to any dish.
If you’re looking for more ways to cook with strawberries, here are a few more recipes I think you’ll enjoy:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Strawberries and Fresh Mozzarella with Mint Pesto Drizzle
- In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese, and garlic.
- Divide the mozzarella on each serving plate, allowing the slices to overlap a little.
- Spoon ½ a cup of strawberries over the cheese.
- Drizzle ½ a teaspoon of balsamic vinegar and 1-2 tablespoons of the mint pesto over the cheese and strawberries.