Summary

Ingredients

• 125 g mini mozzarella
• 250 g cocktail tomatoes
• 2 teaspoons pesto alla Genovese
• 20 g pine nuts
• 2 tablespoon olive oil
• 1 teaspoon white wine vinegar
• salt and pepper
• leaves Basil for garnish

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Instructions

1. Roast the pine nuts in a pan without fat, being careful not to let them get too dark. Then set the pine nuts aside to cool.
2. Put the pesto (either bought ready-made or homemade) in a bowl and stir with oil and vinegar. Drain the mozzarella balls and add to the marinade along with the cocktail tomatoes and pine nuts and mix everything well.
3. Serve garnished with basil leaves.