Caprese salad, fresh tomato and light mozzarella cheese, topped with green pesto sauce and basil


3 tomatoes
Light mozzarella cheese
1 bunch of basil
1 tsp pine nuts
1 garlic clove
Extra virgin olive oil
Rocket lettuce
Parmesan cheese


We will start by making the pesto sauce.

Get all the basil leaves from a bunch and put them in your blender together with a peeled garlic clove, some rocket lettuce leaves, toasted pine nuts (toast them in the oven on a baking tray at 150ºC for 4-5 minutes until golden brown), extra virgin olive oil and around 2 tsp grated parmesan cheese.

Mix everything together in a blender for genuine homemade pesto.

Slice tomatoes and mozzarella cheese into thin slices and serve on plate, top with some pesto sauce.

Add some more rocket and basil leaves for some extra crunch.