Prep Time: 30 minutes | Cook Time:
- 2 cups fresh basil leaves
- 2 tbsp walnuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 2 tsp romano cheese
- 6 cups romaine lettuce, chopped
- 6 ounces fresh mozzarella
- 1 cup cherry tomatos, halved
- 1/2 cup basil leaves, chopped
- Salt and pepper, to taste
For the pesto, mince basil leaves, walnuts, and garlic in a food processor until finely combined.
Slowly add olive oil, allowing the mixture to become smooth in texture.
Process slowly while adding the Parmesan and Romano cheeses. Store in sealed jar in refrigerator.
Layer romaine lettuce, mozzarella, cherry tomatoes, basil, and pesto in lunch container .
Drizzle with olive oil, and add salt and pepper to taste.
Pack a hunk of thick French bread in your lunch to sop up the flavors when your salad is all gone. You won't want those delicious bites to go to waste!