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Caprese Veggie Patties with Basil Walnut Pesto

A big inviting garden tomato sat on the kitchen counter and a fresh mozzarella ball waited patiently in the fridge. With those for inspration, I put together these caprese veggie patties with basil walnut pesto.

layers of Caprese Veggie Patties with  Mozzarella Chees, Tomato and Basil Walnut Pesto

Besides that, I had leftover quinoa and rice pilaf. And, I’d made a fresh batch of basil walnut pesto. I thought hmmm, I could make veggie burgers with the quinoa and rice, and top them with slices of the mozzarella, followed by a thick slice of that beautiful homegrown tomato! Caprese with a twist!

“If six cooks follow the same recipe, the finished dish would vary six times.”  ~Theodora Fitzgibbon, Irish author and journalist~

Tomatoes, fresh mozzarella and basil–from three ingredients, I bet you can invent six thousand recipes.

closeup view of assembling the Veggie Patties with mozzarella cheese and pesto

“Caprese” means in the style of Capri Italy, and as far as I’m concerned, any variation is game. Like these caprese veggie patties with basil walnut pesto. Or this green zebra caprese salad.

Hot from the oven in a red casserole dish--the Veggie Patties topped with  mozzarella cheese and pesto
Fresh basil pesto in  food processor
heirloom tomato held in a hand

Time needed: 1 hour

Ingredients for Caprese Veggie Patties with Basil Walnut Pesto:

  1. Tomatoes:

    Use the best you can find—right from summer’s garden, or the farmer’s market.

  2. Fresh Mozzarella Cheese:

    Fresh mozzarella. The most extravagant and luscious would be burrata, though any fresh mozzarella cheese will do.

  3. Basil:

    Basil. Make your own basil walnut pesto or buy it. Homemade pesto is best–yes you can taste the difference. 😉

  4. The Veggie Pattie:

    Use a veggie pattie like in this recipe, or make these with your favorite veggie burger.

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  • Those look delicious! Reply · 12 September, 2013

  • Belen Genet

    Letty, I made this tonite! They were delicious! I made the recipe just a tad different because Tim and I can’t eat that much cheese in one sitting Reply · 22 July, 2014

    • Letty

      Thanks Belen! Love it–and I get it about the cheese. It’s so good too! Reply · 22 July, 2014

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