- 1 tray of tomatoes Mozzarella balls
- 1 bunch basil
- 50g pine nuts
- 100ml olive oil
- 50g grated Parmesan
- Wholegrain toast
- Keep aside a leaf or two of basil for decorating and blend the rest with pine nuts, Parmesan and olive oil.
- Top the toast with a cherry tomato, a ball of mozzarella and a dollop of the above sauce. Decorate with a basil leaf and serve. You can also serve with lightly poached and peeled tomatoes.
Add a bunch of chives to the basil and blend up into a nice green pesto.