Tomato And Mozzarella Salad With Pesto - cooking recipe

Ingredients

1 oz pine nuts
1 oz fresh flat-leaf parsley, leaves stripped from stems
1 oz fresh basil, leaves stripped from stems, plus extra for garnish
1 clove garlic, peeled and roughly chopped
1 oz Parmesan, grated
7 tbsp olive oil
6 tbsp white wine vinegar
2/3 lb tomatoes, sliced
8 oz mozzarella, sliced
None None dandelion leaves and daisies, for garnish

Preparation

For the pesto, heat a frying pan and toast the pine nuts until golden. Remove from the heat and cool. Place in a blender along with the parsley, basil, garlic, Parmesan and 4 tbsp oil. Blend to a paste and season with salt and black pepper.
For the dressing, whisk the vinegar with a pinch of sugar, then gradually whisk in 3 tbsp oil. Season with salt.
Arrange the tomato and mozzarella slices alternately on a plate and drizzle with the dressing. Sprinkle with coarsely grated black pepper. Spoon on 3 tbsp of pesto and garnish with basil, dandelion leaves and daisies. Serve with the remaining pesto.