Thin Sliced Fruit and Rocket Salad
Toast the pine nuts in a pan without fat until they turn golden brown. Blend to a fine purée with the basil, garlic and capers. Slowly pour in the olive oil while mixing to form a creamy pesto.
Mix the salad with the apple slices and walnuts, arrange on plates, drizzle with the pesto and serve garnished with pecorino shavings.