South African Garden and Home - - Entertaining -

(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


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.

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