CAPRESE SALAD WITH BASIL PESTO
(Serves 8–10 )
8–10 ripe Roma tomatoes, sliced
1 packet medium-size tomatoes, sliced
150g fior di latte or buffalo mozzarella, drained salt and pepper and drizzle of
olive oil, to taste
FOR THE PESTO
500ml fresh basil leaves
80ml pine nuts
1–4 cloves garlic, to taste 125ml good quality grated Parmesan cheese
125ml olive oil salt and black pepper, to taste 1. To make the pesto, blend the basil, pine nuts, garlic and Parmesan cheese until mixed but not smooth using a food processor or blender.
2. With the blade running, gradually pour in the olive oil until the mixture thickens.
3. Season to taste with salt and pepper.
4. Pour a thin layer of olive oil on top of the pesto once it’s in the jar, to seal it and prevent the basil from turning black. 5. Arrange the sliced tomatoes attractively on a large flat serving plate. Tear the fior di latte or mozzarella in generous shreds and place on the tomatoes, drizzle over the pesto and olive oil and season with salt and pepper. 6. Serve at room temperature for the best flavour. COOK’S NOTE The pesto will keep in the fridge in a glass jar with a lid for up to two weeks.