For years you’ve asked us to create a pesto with a serious kick. And so, with red carpets and noisy trumpet fanfares, we introduce you to the brand new addition to our range:
Pesto Princess Basil & Chilli
Give her a warm welcome. She’s 100% vegan so you may want to introduce her to your vegan friends. Put this Caprese Wrap on your list of summer recipe hits. It’s so easy and really good.
With so much spring-time love
You will need
1/2 jar Pesto Princess Basil & Chilli Pesto
4 whole wheat tortillas
2 balls fresh mozzarella cheese, torn
2 large tomatoes, sliced
Handful fresh basil leaves
Balsamic reduction, to taste
Salt and freshly ground black pepper
1. Spread the Pesto Princess Basil & Chilli Pesto onto about a third of each wrap.
2. Layer with your torn mozzarella cheese, sliced tomato, basil leaves and a drizzle of olive oil and balsamic vinegar reduction. Season with salt and pepper.
3. To fold, wrap up the bottom first and then the sides and roll. Place your wraps into a hot griddle pan to seal the edges and for those lovely char-grilled lines!
Feeds 4 people.
Food styling and photography by Michelle Parkin.
Food assistant: Lichelle May.