
Recipe from Monsignor Raymond E.Riffle
Vicar General
Diocese of Greensburg
Rector – Blessed Sacrament Cathedral
INGREDIENTS
- 4 large tomatoes – sliced
- 12 ounces fresh mozzarella cheese – sliced
- 1 cup fresh basil leaves
Pesto Vinaigrette
(yields 2/3 cup of dressing – 4 servings)
INGREDIENTS
- 1½ cups fresh basil leaves, loosely packed
- 1/3 cup pine nuts
- 3 cloves fresh garlic (minced)
- 3 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons white balsamic vinegar
- 2 tablespoons parmesan cheese
- ½ cup extra virgin olive oil
- Salt and pepper
DIRECTIONS
In food processor place everything in the bowl with blade and rough chop 4-5 times on pulse.
Scrape down.
Turn the processor on and slowly pour in olive oil. Stop and scrape down. Then continue processing until smooth and creamy. Season with salt and pepper.
Pulse again and serve.
- Tags:
RELATED STORIES

February 06 2025
Geibel Catholic Junior-Senior High School student recipient of Wimmer Scholarship at Saint Vincent

January 23 2025
Kerygma discipleship retreat inspires the faithful

January 23 2025
Saint Sebastian Regional Catholic: Students spread joy at care homes

January 23 2025
Saint John the Evangelist: Triplets score on and off field

January 23 2025
Saint Bernard Regional Catholic School: School field trips

January 23 2025
Queen of Angels: A renovation Initiative

January 23 2025
Mother of Sorrows: Students work hard for PJAS

January 23 2025
Mary, Queen of Apostles : Learning blooms in garden club

January 23 2025
Greensburg Central Catholic Junior Senior High School: Campus ministry director helps students live their faith

January 23 2025