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Ingredients
Antipasti Towers with Green Pesto
- Ingredients
- 2 bunches Basil (40 grams)
- 2 garlic cloves
- 2 Tbsps Pine nuts (30 grams)
- 1 pc Parmesan (20 grams)
- 7 Tbsps olive oil
- Sea salt
- 1 ball Mozzarella (125 grams)
- 1 Eggplant
- 1 Zucchini
- 1 Fennel bulb
- 1 red onion
- 4 Tomatoes
- freshly ground peppers
- 2 sprigs thyme
For the pesto, rinse basil, shake dry and pluck leaves from stems. Peel garlic and chop coarsely.
Toast pine nuts in a dry skillet until fragrant and remove. Grate Parmesan cheese.
Finely puree pine nuts with basil, garlic and Parmesan in a blender, gradually mix in 6 tablespoons olive oil and season with salt.
Cut mozzarella into slices. Rinse eggplant and zucchini, trim and slice.
Rinse fennel, trim and also slice. Peel onion and cut into rings. Rinse tomatoes and cut into slices.
Heat remaining oil in a pan over medium heat. Saute vegetables in the heated pan about 4-5 minutes on each side until golden brown. Season with salt and pepper.
Meanwhile rinse thyme, shake dry, pluck leaves from stem and chop leaves into coarse pieces.
To serve, alternately stack vegetables and mozzarella on 4 plates to create towers. Drizzle with pesto and garnish with thyme.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |