Description
For me, the mozzarella with tomatoes - always delicious, even with nothing. And pesto from rurally - favorite option. It's pesto can be used for pastas, and bruschetta, the taste is really interesting. Is done very quickly.
Ingredients
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Arugula
50 г
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Pine nuts
10 г
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Pistachios
10 г
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Garlic
-
Lemon juice
1 ст. л.
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Olive oil
2 ст. л.
-
Parmesan
20 г
Cooking
Pine nuts fry on a dry pan until Golden brown, 2-3 minutes.
In the bowl of a blender to load the garlic, pine nuts, arugula. On pulse mode to chop, but do not overdo it, homogeneous mass should not be.
Add the olive oil, lemon juice (vary the number of juice to your taste, I have a lot, I really love lemons), ground pistachio. Stir until buttery consistency, again without fanaticism. I don't add salt, just a little bit of black pepper, but it's a matter of taste, of course. Add Parmesan cheese last and mix again.
On lettuce, lightly drizzled with olive oil and balsamic vinegar, spread the tomatoes and mozzarella, top of our pesto. Bon appetit!
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