Ingredients
-
Pesto
-
1g basil leaves
-
2 cloves of garlic
-
200ml extra virgin olive oil
-
120g pine nuts
-
100g (parmesan) pecorino cheese
-
salt
-
pepper
-
Salad
-
900g tomatoes
-
750g buffalo mozzarella
-
60ml balsamic vinegar
-
120ml extra virgin olive oil
-
for garnish basil leaves
Directions
Tomatoes, Buffalo mozzarella, basil pesto and extra Virgin olive oil.
Ingredients
Pesto |
|
| 1g basil leaves | |
| 2 cloves of garlic | |
| 200ml extra virgin olive oil | |
| 120g pine nuts | |
| 100g (parmesan) pecorino cheese | |
| salt | |
| Salad pepper | |
Salad |
|
| 900g tomatoes | |
| 750g buffalo mozzarella | |
| 60ml balsamic vinegar | |
| 120ml extra virgin olive oil | |
| for garnish basil leaves | |
Steps
|
1
|
Combine basil, garlic and half of the amount of extra virgin olive oil in the blender. Pulse until coarsely chopped, then add the remaining olive oil and season with salt and pepper. Blend until fully incorporated and smooth. |
|
2
|
Add the roasted pine nuts to the basil mixture and blend for about 30 seconds. |
|
3
|
Add the grated pecorino cheese to the basil mixture and blend thoroughly. |
|
4
|
Slide the tomatoes and mozzarella cheese. Arrange on a serving plate and add the basil pesto. Top with fresh basil leaves and drizzle with balsamic vinegar and extra virgin olive oil. |
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