Tacohuaco

Caprese salad with pesto

Ingredients

Yields 2 portions

For the pesto

  • 1¬†bunch of¬†basil
  • ¬ľ bunch of¬†parsley
  • 1¬†clove of¬†garlic
  • 1¬†tablespoon of¬†sunflower seeds¬†roasted
  • 20¬†g of¬†parmesan¬†cheese
  • 50¬†g of¬†olive¬†oil
  • salt
  • freshly ground black¬†pepper

For the salad

  • 4¬†tomatoes
  • 250¬†g of¬†fresh mozarella¬†cheese

Directions

To make the pesto

  1. Pick basil and parsley leaves (only good ones, without black spots and not too wilted), wash them and roughly chop.
  2. Peel and roughly chop garlic.
  3. Grate parmesan.
  4. Mix basil, parsley, garlic, sunflower seeds, parmesan cheese, olive oil using a blender or a food processor until all bigger chunks are chopped. It shouldn’t be too smooth and creamy either: it’s nice when pesto has a rustic texture.
  5. Season with salt and pepper.

To make the salad

  1. Slice the tomatoes into 1/2 cm slices, remove kernels.
  2. Slice the mozarella into the same amount of slices as you have tomato slices.
  3. Arrange the tomato slices on a plate, top with the mozarella slices and the pesto.

Notes & tips

Keep the basil flowers, and add them when you make your evening tea next time.

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.