Caprese Olive Salad

For the balsamic reduction:
Place balsamic vinegar in a small saute pan and heat to medium-high. Allow to simmer for about 10 minutes, until balsamic has reduced and starts to thicken. Remove from heat and set aside.

For the green olive pesto:
Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture (it should have tiny chunks, but be somewhat smooth). Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.

For the salad:
Arrange tomatoes, olives, fresh cheese and herbs on a platter. Drizzle with olive oil, balsamic reduction and green olive pesto. Top with a dash of coarse salt and freshly ground black pepper.