Antipasti Towers with Green Pesto

Ingredients

• 40 g basil (2 bunches)
• 2 Garlic cloves
• 30 g pine nuts (2 tbsp)
• 20 g Parmesan cheese (1 piece)
• 7 tbsp olive oil
• Sea salt
• 125 g mozzarella (1 ball)
• 1 eggplant
• 1 Zucchini
• 1 bulb fennel
• 1 Red Onion
• 4 tomatoes
• black pepper
• 2 sprigs thyme

Instructions

1. 1.

   Wash and dry the basil, then strip the leaves. Peel and roughly chop the garlic.

2. 2.

   Toast the pine nuts in a dry pan until fragrant, then remove. Grate the cheese.

3. 3.

   Blend the pine nuts with basil, garlic, and cheese in a blender, slowly adding 6 tbsp olive oil. Season with salt to taste.

4. 4.

   Slice the mozzarella into rounds. Wash, trim, and slice the eggplant and zucchini.

5. 5.

   Wash, trim, and slice the fennel. Peel and cut the onion into rings. Wash and slice the tomatoes.

6. 6.

   Heat the remaining oil in a pan. Sauté the vegetables over medium heat for about 4–5 minutes until golden brown. Season with salt and pepper.

7. 7.

   Meanwhile, wash, dry, and tear the thyme into rough pieces.

8. 8.

   Layer the vegetables and mozzarella alternately on four plates to form towers. Drizzle with pesto and garnish with thyme.