Ingredients
- For the pesto
- 3 tbsp pine nuts, lightly toasted in a skillet
- 1 bunch fresh basil leaves, coarsely chopped
- 1½ tsp lemon juice
- ½ tsp fine sea salt
- 45 ml extra virgin olive oil
- For the salad
- 1 GALBANI Mozzarella (125 g)
- 2 large or 4 small ripe peaches, pitted and cut into wedges
- 500 g ripe heirloom tomatoes, cut into wedges
- Flaky sea salt
- Optional: balsamic syrup
Instructions
The pesto
Place all the ingredients in a blender and mix until smooth.
The salad
Slice the peaches and arrange in a platter with the tomato wedges. Place the mozzarella in the middle and drizzle with the dressing. Finish off with some sea salt and fresh basil leaves.
For more Galbani recipes, visit galbani.lu
