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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.
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Cook Time
15
mins
Total Time
15
mins
Course
Bijgerecht
Servings
8
persons
Calories
101
kcal
This recipe is:
[recipe_key]
Equipment
frying pan
Blender or food processor with knife
8 plates
Ingredients
1x
2x
3x
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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