A lovely colorful italian appetizer. be sure to serve on a different serving dish to maximize the colors. Black stone, marble or a wooden board works very well. You can also serve this as a part of larger tapas meal.
I mixed some spanish ingredients with the italian. I used Serrano ham and roasted baby new potatoes.
Ripe tomatoes, homemade basil pesto and mozzarella.
Basil pesto
1 cup fresh basil leaves
1 large garlic clove
3 tbsp pine nuts
1/3 cup Parmesan, grated
Sea salt and freshly ground black pepper
1/3 cup olive oil
1 tsp lemon juice
Toast the pinenuts in a dry fryingpan for a couple of minutes until lightly toasted.
Combine basil leaves, garlic, pine nuts and Parmesan in a blender or food processor and pulse until coarse.
With the motor running, add the olive oil and lemon juice in a thin stream until well blended.
Season to taste with salt and pepper.
Ripe tomatoes, homemade basil pesto and mozzarella.
Basil pesto
1 cup fresh basil leaves
1 large garlic clove
3 tbsp pine nuts
1/3 cup Parmesan, grated
Sea salt and freshly ground black pepper
1/3 cup olive oil
1 tsp lemon juice
Toast the pinenuts in a dry fryingpan for a couple of minutes until lightly toasted.
Combine basil leaves, garlic, pine nuts and Parmesan in a blender or food processor and pulse until coarse.
With the motor running, add the olive oil and lemon juice in a thin stream until well blended.
Season to taste with salt and pepper.
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