Summary

Ingredients

• 140 g tomato (s), dried, pickled in oil
• Oil (from the tomatoes)
• 20 g basil, fresh, rouhly chopped
• 20 g parsley, fresh, smooth, rouhly chopped
• 1 tablespoon capers, rinsed
• 1 tablespoon balsamic vinegar
• 1 clove (s) garlic, roughly chopped
• possibly olive oil
• Pepper from the grinder
• 100 g rocket, iceber lettuce, romanesco, oak leaf ..
• 250 g mozzarella, sliced

Print Recipe Pin Recipe

Instructions

1. Put the sun-dried tomatoes, basil, parsley, capers, vinegar and garlic in the blender. Measure out 150 ml of the stored oil, add a little olive oil if necessary. Puree everything in the blender until smooth. Season to taste with pepper.
2. Divide the lettuce leaves on 4 plates or on a large platter. Cover with the mozzarella slices, pour the dressing over them and garnish with basil leaves. Serve immediately.
3. The tomato pesto also tastes great with pasta. Fold this under the cooked pasta, season with chili powder again and serve with grated parmesan.
4. Tip: Tomato pesto can also be prepared a day in advance, then it tastes even more harmonious.