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Pesto salad recipe

  • Prep time
    20 minutes
  • Cooking time
    15 minutes
  • 3


Pesto sauce ingredients:
  • ½ cup of olive oil
  • ½ cup grated Parmesan cheese
  • 3 cloves of garlic, peeled
  • 2 cups fresh basil leaves, chopped
  • 3 tablespoons of pine nuts
  • Salt and pepper, to your liking
Salad ingredients:
  • 1 cup of mini tomatoes
  • 1 cup of arugula salad
  • 1 mozzarella ball
  • ½ cup fresh basil leaves
  • 1 cup of Prosciutto cotto cubes
  • 6 slices of grilled Campagnolo bread
Balsamic Reduction ingredients:
  • 1/4 cup of balsamic vinegar
  • 2 tbsp. of maple syrup


  1. Put all the ingredients (Pesto) in a blender to make the pesto sauce and mix until you obtain a homogeneous consistency.
  2. In a small saucepan, combine the maple syrup with the balsamic vinegar, bring to a boil and reduce until you obtain a caramel-like consistency.
  3. Toast slices of bread and cut mozzarella into slices. Put the ingredients in a bowl to create a colorful salad.
To add a little crunch to your salad, garnish it with croutons made with Campagnolo bread.