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Instructions
Slice the tomatoes and lay them on a plate with some basil leaves torn over, a drizzle of peppery olive oil, some sea salt and freshly ground black pepper and a big dollop of pesto. You could even stir this tomato salad through some hot, drained pasta - lovely.
Source : Jamie Oliver "Jamie's Dinners"
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Recipe
- varieties of tomatoes (little cherry ones, big beef ones or ones on the vine)
- some basil leaves
- olive oil
- sea salt and freshly ground black pepper
Pesto: (Click here)
- 1/2 a clove of garlic, chopped
- sea salt and freshly ground black pepper
- 3 good handfuls of fresh basil, leaves picked and chopped
- a handful of pine nuts, very lightly toasted
- a good handful of freshly grated Parmesan Cheese
- extra virgin olive oil
optional: a small squeeze of lemon juice
SERVES : 4
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