Summary

Ingredients

• 40 g pine nuts, chopped
• 50 g capers, drained
• 1 large clove (s) garlic, crushed
• 50 ml olive oil, good
• 4 pinches black pepper from the mill
• 2 scoops mozzarella, (buffalo) sliced
• 4 tablespoon olive oil, good
• 16 slice / s tomato (s)

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Instructions

1. Puree all ingredients from pine nuts to 4 pr. Black pepper in a blender. Season to taste with salt and pepper.
2. Divide the tomatoes and mozzarella on 4 plates. Lightly pepper and salt the tomatoes. Place small heaps of pesto on the tomatoes and mozzarella and drizzle with oil.