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Panzanella Salad with Tomato and Pesto

Panzanella Salad with Tomato and Pesto

30 min.
Time:
Ingredientsfor  
Ingredients
1 bunch Basil
½ bunch parsley
1 garlic clove
2 Tbsps Pine nuts
1 tsp salt
150 milliliters olive oil
2 Tbsps freshly grated Parmesan
6 Tomatoes
300 grams Ciabatta
freshly ground peppers
1 splash balsamic vinegar
How healthy are the main ingredients?
Pine nutsBasilParmesanparsleygarlic clovesalt
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Preparation
1.

Rinse and dry the basil and parsley. Remove the leaves. Peel and coarsely chop the garlic.

2.

Add the pine nuts, garlic, salt, basil, and parlsey to a mortar. grind with the pestle, then finely add the olive oil (up to 3 tablespoons). Mix in the parmesan. Blanch the tomatoes, and remove. Peel, quarter, and remove the seeds.

3.

Cut the ciabatta into bite-sized pieces and toast until crisp in the olive oil. Add the tomatoes, and season to taste with salt and pepper. Heat together, then season with a dash of vinegar. Arrange the panzanella in bowls, and drizzle with the pesto.

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