Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella with Creamy Homemade Pesto (or toms on toast…)

Tomatoes and Mozzarella. An all time favourite; a classic. Easily adaptable but always juicey- it’s the Romeo & Juliet of the culinary world.

After publishing my recipe for Harissa-Roast Aubergine and Spiralized Greek Salad, I suddenly realised that the majority of my recipes, although uncomplicated in principle, seem to involve several ingredients and lots of fiddly tasks. Not to mention a whole load of washing up afterwards.

This salad (or sandwich if you opt for the toast version – which I’d advise that you do at least once) is the opposite. Barely any ingredients and nothing you wouldn’t necessarily have in a store cupboard (except, perhaps, the pine nuts). It’s as simple as it is tasty.

Tomatoes and Mozzarella

Tomatoes and Mozzarella with Creamy Pesto (or tomatoes on toast)

 

Ingredients

  • 4-5 Large Tomatoes
  • 150-200g Fresh Mozzarella
  • 2 Large Handfuls of Fresh, Washed Spinach
  • Toasted Dark Rye Bread, to serve (optional)

Tomatoes and Mozzarella

For the Pesto

  • Juice of half a lemon
  • 50 ml Olive Oil
  • 3 Large Handfuls of Fresh Basil
  • 20 grams Pine Nuts
  • 1 Clove Garlic
  • A splash of water
  • Salt & Pepper to season

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Method

Put the spinach into a bowl. Drain the mozzarella of any excess liquid and slice into circles, approximately 1cm in thickness/depth. Cut the tomatoes into similar rounds and arrange both the tomatoes & mozzarella on top of the spinach.

For the pesto, simply bung the whole lot of ingredients into a blender, and blitz until creamy. This is a cheat’s way of doing things, and creates a lovely smooth, sauce-like pesto. If you prefer something more traditional and chunky, you’d have to go for the old-fashioned method, with a pestle and mortar.

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Drizzle the pesto over the tomatoes and mozzarella, and whether you choose a bowl or a slice of hot and crunchy toast, it’ll be equally delicious.

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The thing to remember about homemade pesto is that all the ingredients are fresh, so the flavour is very strong; much more so than what you get in shop-bought jars. This means that you barely need any for the flavours to come across – just a few splodges here and there.

Tomatoes and Mozzarella



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