This is a tomato salad with a deconstructed pesto.
Place a large bunch of basil leaves in a bleder with extra virgin olive oil and blitz.
Leave to infuse then strain through a fine sieve or muslin cloth.
Chop and slice your tomatoes and place in a bowl. Season with salt and pepper.
Scatter with slightly crushed toasted pine nuts and ripped up basil leaves.
Mix a little good quality vinegar such as sherry vinegar into your basil oil and drizzle over the tomatoes.
Scatter with parmesan shavings and serve.
No comments:
Post a Comment