Tomato Salad with Pesto

Ingredients

• 600 g mixed colorful tomatoes (e.g., green, yellow, black tomatoes and cherry tomatoes)
• 20 g pine nuts
• 2 handfuls mixed basil (e.g., Thai basil, mint basil)
• 1 Garlic clove
• 1 tsp lemon juice
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash the tomatoes and cut them in half or into wedges depending on size.

2. 2.

   For the pesto, toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown. Remove and let cool slightly. Wash and shake basil leaves dry; remove some for garnish. Peel garlic. Blend basil, garlic, and toasted pine nuts in a blender, adding lemon juice and slowly incorporating olive oil. Season pesto with salt and pepper.

3. 3.

   Arrange tomatoes on a plate and sprinkle with remaining basil. Drizzle the tomato salad with pesto.