Ugly Leaf Caprese


Have you ever bought a bushel of basil, only to find that about half the leaves aren’t so visually appealing? Here’s something quick & easy to do with them! Caprese.

I. Love. Caprese. I know I just said that about eggplant parm a few posts back, but oh, caprese… caprese is my summer love. It’s close enough to summer, isn’t it? Easy, quick, tasty- really, what’s not to love?

Ugly Leaf Caprese:



Food chopper


Cutting board & knife

Storage container





Garlic Powder

Ground Black Pepper

Plum Tomatoes

Dried Oregano

Extra Virgin Olive Oil



1. Line the bottom of your bowl with garlic powder and dried oregano to taste.

2. Remove basil from stem & wash. Chop in processor. Place in bowl. Stir.

3. Dice mozzarella. Place in bowl. Stir.

4. Dice tomatoes, taking out the tomato guts & doing with them as you will. Place tomatoes in bowl. Stir.

5. Add some olive oil. Stir.

6. Add a dash of ground black pepper. Stir.

7. Add garlic powder again (to taste). Stir.

8. Place in storage container & refrigerate. The garlic, etc. will soak in. However, the oil will become partially solid. Take out & let warm to room temp & stir before serving. Enjoy!


5 thoughts on “Ugly Leaf Caprese

  1. I like! Smart use of the yuck leaves. I usually only need about half of the basil I buy, and then I’m stuck feeling sad about wilting leaves.

    • Thanks! That’s exactly how I felt. Basil smells and tastes so amazing, you hate to waste any, but the wilted leaves aren’t really the nicest to work with.

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