How to make
The pine nuts are lightly roasted in a non greased pan.
In a blender, blend the nuts, basil, garlic and parmesan. Once the mixture turns into a paste, pour the olive oil (the amount is optional) and blend for another 2-3 turns. Take it out and set it aside.
Pour the balsamic vinegar and sugar into the saucepan. Leave it to boil on medium heat and cook, until the spoon leaves a mark on the bottom. Remove it immediately.
In a bowl, combine the halved cherry tomatoes with the mozzarella, add about 2 tbsp. of pesto, olive oil and as much salt and black pepper as you like.
Cut the avocado, remove the seed, but do not remove the skin.
Fill it with the tomato mixture, pour the balsamic vinegar on each half.
The vegetable salad is served immediately.
The Avocado Caprese is very tasty!
PS: If you don't have baby mozzarella, but another type instead, it will need to be cut into small cubes.
