Tomato and Mozzarella Salad Classic Tomato and Mozzarella Salad with Basil and Balsamic Glaze Ingredients: 3 large ripe tomatoes, sliced 8 oz fresh mozzarella cheese, sliced 1/4 cup fresh basil leaves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic glaze Salt and freshly ground black pepper, to taste Directions: On a large serving platter, alternate slices of tomato and mozzarella in an overlapping pattern. Tuck whole basil leaves between the layers of tomato and cheese. Drizzle the olive oil evenly over the top of the salad. Follow with a drizzle of balsamic glaze for a sweet and tangy finish. Sprinkle lightly with salt and black pepper to enhance the flavors. Serve immediately, or refrigerate for 10–15 minutes before serving for a chilled version. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 280 kcal | Servings: 4 servings #capresesalad #tomatomozzarella #basilrecipes #freshsalads #quickmeals #summerrecipes #classicitalian #vegetarianrecipes #saladideas #balsamicglaze #oliveoilrecipes #healthyitalianfood #easyappetizers #simpleingredients #saladplating #gardenfresh #tomatorecipes #mozzarellalovers #lightmeals #cheeseloversunite Nothing beats the simplicity of a Tomato and Mozzarella Salad Fresh, juicy, creamy, and topped with basil + balsamic bliss!

Pesto Sauce Fresh Basil Pesto with Parmesan, Pine Nuts, and Garlic Ingredients: 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts 3 garlic cloves, minced Salt and freshly ground black pepper, to taste Juice of 1/2 lemon (optional, for brightness) Directions: Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Set aside to cool. In a food processor, combine basil leaves, cooled pine nuts, and garlic. Pulse until finely chopped. Add Parmesan cheese and pulse a few more times to combine. With the food processor running, slowly drizzle in olive oil until the mixture is smooth and emulsified. Add salt, pepper, and lemon juice (if using). Pulse again to mix. Taste and adjust seasoning if needed. Use immediately or store in an airtight container in the refrigerator for up to one week. You can also freeze pesto in ice cube trays for easy portioning. Prep Time: 10 minutes | Cooking Time: 2 minutes (toasting nuts) | Total Time: 12 minutes Kcal: 190 kcal per 2 tbsp serving | Servings: 6 servings #pestosauce #freshbasilpesto #homemadepesto #italiansauces #saucerecipe #pestopasta #easycondiments #basilrecipe #greenpesto #garlicandbasil #parmesanblend #nuttysauce #oliveoilmagic #quickpesto #simpleitalian #pestoforlife #pestolovers #dressingideas #kitchenstaples #herbsinmotion Whip up this homemade pesto in just 10 minutes! Bright, herby, and bursting with flavor—perfect for pasta, sandwiches, or dipping!

Zucchini and Tomato Soup Garden-Fresh Zucchini & Tomato Soup with Basil and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 3 medium zucchinis, sliced 4 ripe tomatoes, chopped (or one 14-oz can of diced tomatoes) 3 cups vegetable broth 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (optional) Salt and pepper, to taste 1/4 cup fresh basil, chopped Optional: 1/4 cup grated Parmesan cheese for garnish Directions: Heat olive oil in a large pot over medium heat. Sauté the onion for 3–4 minutes until translucent. Add garlic and cook for another minute, stirring to avoid burning. Stir in the zucchini and cook for 5–6 minutes, until lightly softened. Add tomatoes, broth, oregano, and red pepper flakes. Bring to a boil. Reduce heat and simmer for 20–25 minutes, until zucchini is tender and flavors are blended. Use an immersion blender to partially blend the soup (optional) for a thicker texture. Season with salt and pepper. Stir in fresh basil just before serving. Serve hot, topped with grated Parmesan if desired, and a slice of crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 150 kcal | Servings: 4 servings #zucchinisoup #tomatosoup #vegetariansoup #summerrecipes #easydinners #healthycomfortfood #gardenfresh #basilrecipes #souprecipes #zucchinirecipes #homemadesoup #onepotmeals #lightlunch #meatlessmeals #lowcalrecipes #mediterraneanflavors #veggiesoup #zucchiniandtomato #herbydelight #quickweeknightdinner Zucchini + tomato = the summer soup you didn’t know you needed! Light, fresh, and full of flavor—this bowl is comfort food with a healthy twist.

Homemade Pesto Sauce Fresh Basil Pesto with Parmesan and Pine Nuts Ingredients: 2 cups fresh basil leaves, packed 1/2 cup grated Parmesan cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts 2 garlic cloves, minced Salt and pepper to taste Optional: Juice of 1/2 lemon for brightness Directions: In a food processor, combine basil leaves and pine nuts. Pulse a few times to chop. Add garlic and Parmesan cheese. Pulse again until well combined. With the processor running on low speed, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides, then season with salt and pepper to taste. Add lemon juice if desired and pulse briefly to incorporate. Use immediately or store in an airtight container in the fridge for up to 1 week. You can also freeze pesto in ice cube trays for longer storage. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 150 kcal per 2 tbsp | Servings: 1 cup (about 8 servings) #pestolove #freshbasil #homemadecondiments #pestopasta #basilrecipes #saucerecipe #italianflavors #easypesto #quickrecipes #garlicandherbs #pineandparmesan #oliveoilrecipes #greenpesto #nocookingneeded #classicpesto #mediterraneandiet #lowcarbsauce #diykitchen #summersauces #herbgardenrecipes Basil, garlic, Parmesan, pine nuts, and olive oil = the dream team 💚 Make your own pesto in just 10 minutes! So fresh, so flavorful! 🌿🧄🧀