tomato salad with Parmesan, pesto and pine nuts
This salad is simple to prepare! The tomato blends wonderfully with the pesto, peppery olive oil, salty cheese and the nutty flavor of toasted pine nuts.
This recipe is:
[recipe_key]Equipment
- frying pan
- Blender or food processor with knife
- 8 plates
Ingredients
pesto
- 2 tablespoons pine nuts
- 15 grams basil
- 50 grams Parmesan cheese broken into pieces
- 1 clove garlic peeled and halved
- 2 tablespoons olive oil + more if desired
salad
- 2 tablespoons pine nuts
- 4 tomatoes
- pesto
- pepper freshly ground
- Parmesan cheese
- olive oil extra virgin
Instructions
pesto
- Toast the pine nuts for the salad and pesto in a dry frying pan until they are colored light brown and smell nutty (about 2-3 minutes).
- Grab the food processor and puy the basil, roasted pine nuts, parmesan, garlic and 2 tablespoons of olive oil in the bowl.
- Grind the ingredients finely.
- Check the thickness of the pesto. If it isn't smooth enough, add 1 tablespoon of olive oil and mix until blended.
- Check again and repeat the last step until the desired thickness is achieved.
salad
- Cut the tomatoes as thin as possible and place on 8 different plates.
- Spread 2 teaspoons pesto on top of the tomatoes.
- Sprinkle with freshly ground pepper (at taste).
- Put some Parmesan and pine nuts on all the tomatoes. Pour some olive oil on top and serve!
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