Tomato-Mozzarella with Basil Pesto

Ingredients

• 4 large ripe tomatoes
• 300 g buffalo mozzarella
• 20 g pine nuts
• 100 g basil
• 1 tbsp coarse salt
• 1 Garlic clove
• 2 tbsp freshly grated Parmesan
• 6 tbsp Olive oil
• Salt
• Pepper
• 2 tbsp dry white wine

Instructions

1. 1.

   Wash the tomatoes and cut them crosswise into slices. Slice the mozzarella as well. Alternate the tomato and mozzarella slices in a brick-like pattern on four plates.

2. 2.

   For the pesto, toast the pine nuts without added fat in a pan. Pick off the basil leaves and set some aside for garnish. With the remaining leaves, salt, and pressed garlic clove, crush into a paste in a mortar. Gradually add olive oil while stirring, then fold in parmesan. Season with salt and pepper and thin with wine. Spread the pesto over the tomatoes and mozzarella, garnish with basil.