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Panzanella Salad with Tomato and Pesto

Name: Panzanella Salad with Tomato and Pesto
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bunch Basil; 0.5 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

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Difficulty:

easy

Preparation:

30 min.

Preparation

Ingredients

for

servings

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 nuts Basil Parmesan parsley garlic clove salt

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Preparation steps

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

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.

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.

Panzanella Salad with Tomato and Pesto

Ingredients

Preparation steps

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