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Fresh Mini Caprese Bento Box Recipe with Easy Zesty Homemade Pesto

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A quick and easy mini Caprese bento box featuring fresh mozzarella, cherry tomatoes, basil, and a zesty homemade pesto that brightens every bite. Perfect for a light, fresh lunch or snack.

Ingredients

Scale
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls (bocconcini)
  • 1 cup fresh basil leaves, loosely packed, washed and patted dry
  • For the Zesty Homemade Pesto:
  • 2 cups fresh basil, packed
  • 1/4 cup pine nuts, toasted lightly (or walnuts as substitute)
  • 2 large garlic cloves, peeled
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese (Grana Padano or Parmigiano-Reggiano recommended)
  • Salt and freshly ground black pepper, to taste
  • Optional additions:
  • Pinch of red pepper flakes
  • Baby arugula, for serving (optional)

Instructions

  1. Toast the pine nuts in a small pan over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and let cool.
  2. In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, and lemon juice. Pulse a few times to combine.
  3. With the processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, spreadable consistency. Stop and scrape down the sides if needed.
  4. Season pesto with salt, freshly ground black pepper, and red pepper flakes if using. Set aside.
  5. Halve the cherry tomatoes and drain the fresh mozzarella balls if packed in water. Tear or roughly chop basil leaves if large.
  6. In bento box compartments, layer cherry tomato halves, mozzarella balls, and basil leaves.
  7. Spoon small dollops of the zesty homemade pesto over each bite or serve on the side for dipping.
  8. If using baby arugula, place a small handful in the bottom of the container before layering the Caprese bites.
  9. Close the lunchbox tightly and refrigerate if not eating immediately. Flavors meld nicely if prepared an hour ahead but keep pesto separate for longer freshness.

Notes

Use room temperature ingredients for best flavor. Toast pine nuts gently to avoid bitterness. Pulse pesto instead of pureeing for a lively texture. Make pesto ahead and store with olive oil on top to prevent browning. Assemble close to serving time or keep pesto separate to maintain freshness. Large mozzarella balls can be cut smaller for bite size. Substitute nuts and cheese for dietary preferences.

Nutrition

Keywords: Caprese, bento box, pesto, fresh mozzarella, cherry tomatoes, basil, easy lunch, Italian, healthy snack

Find it online: https://tablemira.com/fresh-mini-caprese-bento-box-recipe-with-easy-zesty-homemade-pesto/