Watermelon Caprese Salad

Ingredients

Salad

Lemony Basil Pesto

Place the pine nuts in a shallow skillet over medium heat; tossing/stirring frequently.
Toast until the nuts are fragrant and slightly brown; careful, this can happen quickly.
Allow the pine nuts to cool.
Freshly grate the Parmesan cheese using a food processor or hand grater.
Place the basil, grated cheese, cooled pine nuts, lemon zest, lemon juice, and garlic cloves into a food processor.
Process all of the ingredients together for about 15 seconds.
With the mixer running slowly pour in the olive oil.
Add salt and pepper to taste.
Process again to mix.
If the pesto is too thick you can add more olive oil.
Store in the refrigerator in a sealed container.
You can also place the pesto in an ice cube tray; fill each cube with pesto; freeze; once frozen place them into a freezer-safe plastic bag.
Scoop the watermelon out with a melon baller, or round scoop to create a small ball of watermelon.
Place a couple handfuls of spinach onto a large platter or bowl, and top it with the balls of watermelon.
Cut the mozzarella cheese into small cubes, and sprinkle over the watermelon.
Mix together the basil pesto with two tablespoons of olive oil, until it is easy to drizzle; add more olive oil if needed.
Drizzle the basil pesto over the watermelon and mozzarella.
Top with Go Raw Mixed Seeds; add as many as you like!
Add a drizzle of olive oil if desired.

Recipe contributor: Maria Provenzano of fromscratchwithmaria.com