Caprese Salad with Basil Pesto Dressing

For the basil pesto dressing: Blend 2 cups fresh basil leaves, ⅓ cup extra-virgin olive oil, ¼ cup freshly grated Parmesan, 2 Tbsp pine nuts, 1 small garlic clove, and a pinch of salt until smooth. Add an optional squeeze of fresh lemon. Add a little more olive oil until the dressing is thin enough to drizzle. To assemble the Caprese salad: Layer ripe tomatoes with fresh mozzarella. Drizzle generously with the basil pesto dressing. Finish with a little flaky salt. Add a few capers if you want a salty, briny bite.