PREPARATION

For the pesto, peel and finely chop the garlic. Grate the parmesan finely. Roast the pine nuts in a pan briefly over medium heat. Pluck the herbs from the stalks and place them in a bowl together with the parmesan, pine nuts, olive oil and garlic and puree into a fine paste using a hand blender or mortar. Season with salt and pepper.

For the Caprese, wash the tomatoes, slice the big tomatoes, cut the cherry tomatoes in half and place them on a serving dish or plate. Pluck the mozzarella into small pieces and spread on the tomatoes. Pour the pesto on top and top with basil and pine nuts. Pour a little olive oil and freshly ground pepper over it and serve, e.g. with fresh baguette.

Preparation time: 20 minutes
Nutrition's per person:

• 523 kcal / 2167.1 kj
• 5,4 g of carbohydrates
• 25,3 g protein
• 43,6 g fat

INGREDIENTS

Serves 4

For the Caprese

• 4 large tomatoes
• 80 g cherry tomatoes
• 3 scoops of mozzarella
• 1 handful of basil
• 30 g pine nuts
• 2 tbsp olive oil
• pepper

For the pesto

• 15 g basil
• 15 g parsley
• 30 g parmesan cheese
• 3 tbsp olive oil
• 20 g pine nuts
• 1 garlic clove
• salt, pepper