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


  • 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


  • Whiz all the ingredients in a small food processor. Drizzle the oil in until its the desired consistency.
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