Pesto is the hubby’s favourite pasta sauce and the other day at a Robbie Burns dinner, they had used pesto in a tomato bocconcini salad. Since we can’t have pasta, I decided to make the salad for him. Just a few simple ingredients transform a dish. I have some left over and think I’ll make pesto parmesan chicken this week.
For the salad, I merely mixed a container of baby heirloom tomatoes, a handful of baby bocconcini, and tossed with some pesto.
Pesto Sauce
Ingredients
- 1 tablespoon minced garlic
- 2 28 gm packages of basil
- 1/3 cup pine nuts lightly toasted
- 1/4 heaping cup parmesan cheese
- Approx 1/8 cup Tuscan Herb olive oil
- 1/2 teaspoon fine sea salt or to taste
- Freshly ground black pepper to taste
- Juice of half a small lemon
Instructions
- Whiz all the ingredients in a small food processor. Drizzle the oil in until its the desired consistency.
PESTO SAUCE