Tomato And Mozzarella Salad With Pesto

• 1 oz pine nuts
• 1 oz fresh flat-leaf parsley, leaves stripped from stems
• 1 oz fresh basil, leaves stripped from stems, plus extra for garnish
• 1 clove garlic, peeled and roughly chopped
• 1 oz Parmesan, grated
• 7 tbsp olive oil
• 6 tbsp white wine vinegar
• 2/3 lb tomatoes, sliced
• 8 oz mozzarella, sliced
• None None dandelion leaves and daisies, for garnish

1. For the pesto, heat a frying pan and toast the pine nuts until golden. Remove from the heat and cool. Place in a blender along with the parsley, basil, garlic, Parmesan and 4 tbsp oil. Blend to a paste and season with salt and black pepper.
2. For the dressing, whisk the vinegar with a pinch of sugar, then gradually whisk in 3 tbsp oil. Season with salt.
3. Arrange the tomato and mozzarella slices alternately on a plate and drizzle with the dressing. Sprinkle with coarsely grated black pepper. Spoon on 3 tbsp of pesto and garnish with basil, dandelion leaves and daisies. Serve with the remaining pesto.

nuts, parsley, fresh basil, clove garlic, parmesan, olive oil, white wine vinegar, tomatoes, mozzarella, dandelion

Taken from recipes-plus.com/api/v2.0/recipes/19909 (may not work)