Fig & Cucumber Caprese with Pesto


  • 3-4 ripe figs
  • 250 g mozzarella
  • 1/2 cucumber
  • 1/2 cup toasted almonds & cashews
  • 4 large handfuls of fresh basil
  • 1/3 cup + 1 tbsp (100 ml) olive oil
  • 1/2 lemon, juice
  • 1 scarce cup grated parmesan cheese
  • salt & pepper
  • chopped nuts, to serve



  1. Mix all ingredients for the pesto except parmesan cheese to a somewhat grainy pesto (save some of the nuts for decoration). Add the finely grated parmesan cheese and stir to combine. Season to taste with salt & pepper.
  2. Slice the figs, cucumber and mozzarella. Layer on a large serving plate. Drizzle with pesto and decorate with chopped nuts, flakey sea salt & pepper. Enjoy!



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