2-4 punnets of ripe sweet cherry tomatoes
2 Burrattas
A large bunch of basil
50g pine nuts ( toasted golden in a frying pan )
150g olive oil
A little lemon zest
1tbs mayonnaise
1 handful grated Parmesan
1crushed garlic clove
Chop the cherry tomatoes in half and throw into a salad bowl .
Keeping a few basil leaves back for garnish put the rest of the leaves into a blitzed along with the oil the toasted pine nuts lemon zest garlic and Parmesan. Blitz til smooth. Taste and season . You now have pesto. Keep in a jar stored in you fridge fir up to 2 weeks. Mix 1tbs of pesto with 1 tbs of mayo, loosen with a little more olive oil to dropping consistency.
Sit the Burratta on the tomatoes and drizzle the sauce, before serving scatter with basil leaves .
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