Tomato, basil and pine nut salad

To make basil and pine nut dressing, blend or process basil, nuts and garlic until chopped coarsely. With motor operating, gradually add oil; process until chopped finely. Stir in vinegar.

Roughly chop or halve tomatoes, combine in a serving bowl; season. Drizzle with dressing; sprinkle with basil.

1kg assorted tomatoes

¼ cup loosely packed small fresh basil leaves

Basil and pine nut dressing

½ cup firmly packed fresh basil leaves

¼ cup (40g) pine nuts, roasted

1 clove garlic, quartered

80ml olive oil

1½ tsp red grape vinegar


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