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Tomato and Mozzarella with Basil Pesto

  • 15 mins
  • Easy
  • Vegetarian
  • High-Power Blender

Ingredients

  • Pesto

  • Salad

Directions

Tomatoes, Buffalo mozzarella, basil pesto and extra Virgin olive oil.

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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.
TIP: Put the pesto in an airtight container with a small amount of olive oil on top. Cover the container in aluminium foil to prevent loss of colour.

Enjoy

Tomato and Mozzarella with Basil Pesto

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Ingredients

Adjust Servings:
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
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