Ingredients

Pesto
Salad

Method

Pesto

  1. To make pesto, place the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and process until finely chopped.

    2. Please configure the Recipe Tip in the dialog.

Salad

  1. Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Rinse under cold water. Drain well.

    2. Please configure the Recipe Tip in the dialog.

  2. Cut the mozzarella block into 1½ cm cubes.

    3. Please configure the Recipe Tip in the dialog.

  3. Place pasta, tomatoes, mozzarella and half the pesto in a large bowl. Season with salt and pepper. Toss well to combine. Reserve remaining pesto for another use.

    4. Please configure the Recipe Tip in the dialog.

  4. Garnish with extra fresh basil leaves. Scatter with extra toasted pine nuts.

    5. Please configure the Recipe Tip in the dialog.

More Tips

  • Salad can be served at room temperature or cold.
  • Freeze reserved pesto in a snap lock bag for up to one month.

Please configure the YouTube link in the dialog.