Summary

Ingredients

• 20 g pine nuts, roasted
• 2 basil pots
• 2 cloves garlic
• 20 g parmesan, rated, fresher
• 100 ml olive oil
• some salt and pepper, from the mill
• 5 beefsteak tomato (s)
• 1 vegetable onion (s)
• 150 g sheep cheese
• 80 g olives, black, pitted

Print Recipe Pin Recipe

Instructions

1. Roughly chop the basil except for a few leaves for garnish. Finely chop with garlic, pine nuts and parmesan in the universal chopper. Add 70 ml of oil, salt / pepper and stir in.
2. Clean, wash and quarter the tomatoes. Peel the onion and cut into wedges. Heat the remaining olive oil in a large pan and fry the onion wedges in it. Salt and pepper. Add the tomatoes and cook covered for approx. 6-8 minutes.
3. Turn carefully in between and season to taste again. Scatter the sheep`s cheese and olives on top and let simmer for another 3-4 minutes. Arrange the braised tomatoes on plates and spread the pesto over them in small heaps. Serve the rest of the pesto separately.
4. Any grilled or baguette goes well with this.