Tomato Salad with Homemade Pesto
Tomato salad with Parmesan, pesto, and pine nuts – full of flavor, easy to make, and perfect for any buffet or party!
Ingredients
Pesto
- 2 tablespoons pine nuts
- ½ oz. fresh basil
- ¼ cup Parmesan cheese broken into pieces
- 1 clove garlic peeled and halved
- 2 tablespoons olive oil + more if desired
Tomato Salad
- 2 tablespoons pine nuts
- 4 San Marzano tomatoes
- green pesto
- ground black pepper freshly ground
- Parmesan cheese
- olive oil extra virgin
Ingredients you need per step are listed below the step in Italic
Instructions
Pesto
- Toast the pine nuts for both pesto and salad in a dry pan. Stir often. They are ready when golden, and you smell the nuts (about 2–3 minutes).2 tablespoons pine nuts, 2 tablespoons pine nuts
- Put basil, half of the pine nuts, Parmesan, garlic, and 2 tablespoons olive oil in a food processor.½ oz. fresh basil, ¼ cup Parmesan cheese, 1 clove garlic, 2 tablespoons olive oil
- Blend until fine.
- If it’s too thick, add 1 tablespoon of oil. Blend again.
- Repeat until the pesto is smooth and creamy.
Salad
- Slice the tomatoes as thin as you can.4 San Marzano tomatoes
- Place them on 8 small plates.
- Spoon 2 teaspoons of pesto over each plate of tomatoes.green pesto
- Add a bit of black pepper.ground black pepper
- Sprinkle the rest of the pine nuts and some Parmesan cheese on top.Parmesan cheese
- Drizzle a bit of olive oil over the salad.olive oil
- Serve right away or keep in the fridge until needed.
NOTES
1. Can I use store-bought pesto?
Yes, you can. But fresh pesto really makes this dish special.
2. What’s the best cheese for this salad?
Parmesan is the classic, but you can also use Grana Padano.
3. Storage
- Refrigerator: The pesto lasts two days in the fridge. The salad is best served fresh, but you can prep it the same day.
Nutrition
Calories: 114kcal | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 345mg | Fiber: 2g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 20mg | Iron: 2mg
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