Caprese Salad With Soybean Walnut Pesto Vinaigrette - cooking recipe

Ingredients

Soybean Walnut Pesto:
2 cups basil leaves, fresh, packed
1 cup walnuts, toasted and chopped
2/3 cup grated Parmesan cheese
6 tablespoons soybean oil (often labeled \"vegetable oil\")
2 tablespoons lemon juice
3 cloves garlic, chopped
Caprese Salad:
2 tablespoons Soybean Walnut Pesto (recipe follows)
2 tablespoons soybean oil (often labeled \"vegetable oil\")
2 tablespoons red wine vinegar
4 medium vine-ripened tomatoes
8 ounces reduced-fat mozzarella cheese
Fresh basil leaves (optional)
Salt and ground black pepper (optional)

Preparation

Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.