Insalata caprese con pesto

Name: Insalata caprese con pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Pine nuts; 30 g Parmesan (piece); 1 collar Basil; 2 Garlic cloves; 6 TABLESPOONS good olive oil; 7-10 Tbsp salt, pepper; 1 Onion; 2 ripe beef tomatoes; 100 g cherry tomatoes; 2 stem(s) Basil; 250 g Buffalo mozzarella; 1 TABLESPOON Lemon juice; 2 TABLESPOONS good olive oil

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Pine nuts
30 g Parmesan (piece)
1 collar Basil
2 Garlic cloves
6 TABLESPOONS good olive oil
7-10 Tbsp salt, pepper
1 Onion
2 ripe beef tomatoes
100 g cherry tomatoes
2 stem(s) Basil
250 g Buffalo mozzarella
1 TABLESPOON Lemon juice
2 TABLESPOONS good olive oil

Directions

1
For the pesto, roast the pine nuts in a dry pan without fat until golden brown, take them out. Coarsely chop the cheese. Wash the basil, shake dry and chop the leaves. Peel the garlic cloves.
2
Coarsely puree all ingredients with oil in an electric chopper. Season to taste with salt and pepper.
3
For the salad, peel the onion and cut into fine strips. Wash the tomatoes. Cut the beef tomatoes into slices, cut the cherry tomatoes in half. Wash basil, shake dry. Cut mozzarella into pieces.
4
Arrange on plates with tomatoes and onion. Mix lemon juice and oil, season with salt and pepper and drizzle over the salad. Add the pesto. Sprinkle salad with basil leaves. Ciabatta tastes good with it.