Grilled Nectarine Caprese with Honey Lime Drizzle and Basil Spinach Pesto

Ingredients

• •4 medium nectarines, halved and pitted
• •1 tablespoon olive oil
• •8 ounces fresh mozzarella, sliced
• •2 cups fresh baby spinach
• •1 cup fresh basil leaves
• •1/4 cup grated Parmesan cheese
• •1/3 cup toasted pine nuts
• •2 cloves garlic, minced
• •1/4 cup extra virgin olive oil
• •2 teaspoons honey
• •1 lime, juiced
• •Salt and pepper to taste

Instructions

1. 1

   Preheat a grill or grill pan to medium heat.

2. 2

   Brush the halved nectarines with 1 tablespoon olive oil.

3. 3

   Place the nectarines cut-side down on the grill and cook for 2-3 minutes until grill marks form. Flip and cook for an additional 2 minutes. Remove from the grill and set aside.

4. 4

   In a food processor, combine spinach, basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic.

5. 5

   With the processor running, slowly drizzle in 1/4 cup extra virgin olive oil until the mixture becomes a smooth pesto. Season with salt and pepper to taste.

6. 6

   In a small bowl, whisk together honey and lime juice to make the honey lime drizzle.

7. 7

   Arrange the grilled nectarines on a serving platter and top each with a slice of fresh mozzarella.

8. 8

   Drizzle the honey lime mixture over the nectarines and mozzarella.

9. 9

   Finish with dollops of basil spinach pesto on top and serve immediately.