Sometimes your mozzarella cheese is starting to get moldy, so you have to use it up. After browsing a few recipes online I stumbled across the caprese grilled cheese. As a fan of grilled cheese and pesto, I knew this recipe maker was on to something.
Plus, this is super easy to make. You put some butter on the outside of the bread, cut up the mozzarella and tomatoes, spread the pesto on the inside of the bread, and add some basil. Then you just grill it much like regular grilled cheese – keep flipping the bread every few minutes until each side is golden brown.
Despite being so simple to make, this sandwich is absolutely delicious. I may never be able to go back to standard grilled cheese again.
I stumbled across this 5-ingredient pesto pasta salad and decided to give it a try because I absolutely adore pesto. Plus it used mozzarella and I’ve always wanted to buy a ball of mozzarella from the grocery store, but never had an occasion to do so.
Fair warning, the recipe I linked to is sponsored by a company. But despite that, I just used a mix of ingredients I found in my grocery store.
This recipe is super simple, and as the title of the recipe states, it only requires 5 ingredients. I did forget to buy red pepper when I was making this recipe but I’m sure it would taste even better with the red pepper. — How I forgot one of the five ingredients of a five ingredient meal is beyond me. I thought I had picked a red pepper up but then it wasn’t in my car when I got home.
Despite the fact I did forget one ingredient, even I couldn’t mess this recipe up. You just make some pasta, cut up some mozzarella into cubes, toss on the pesto, and add arugula. Then you’d add the red pepper if you remembered to pick it up in the grocery store.
Let me tell you something about arugula. It is incredibly hard to find in the grocery store by itself and is incredibly expensive. Because it was so expensive on its own, I ended up buying a spring salad mix and then picking out the arugula for this meal. That way you have your salad for the week but you also have your arugula.
I added a little bit of parsley to give it a little extra flavor (and because I needed to use it up before it spoiled) but you definitely don’t need it.
Tip: In order to get the pesto to evenly coat all the ingredients, put your salad in a tupperware container. Place the lid on the container and then shake.
Bonus Tip: I would wait for your pasta to cool down before adding the other ingredients. I didn’t because I was starving at the time and the pasta kind of melted the mozzarella. But it still tasted delicious so I wasn’t complaining.