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Tomato Salad with Homemade Pesto
Ingredients
  • subheading: For the pesto:
  • 50g basil leaves
  • 4 mint leaves
  • 2 garlic cloves, roughly chopped
  • 80g pine nuts, toasted
  • 45g grated parmesan or pecorino cheese, or more as needed
  • Grated zest and juice of 1 lemon, or more as needed
  • 125ml olive oil, plus extra for storing
  • ½ tsp sea salt
  • subheading: For the salad:
  • 700g mixed heirloom tomatoes
  • 4 fresh mozzarella balls
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Chilli flakes, to serve
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