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Vegetarian
Recipes - Tomato Filled with Arugula and Pesto Recipe
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Tomato
Filled with Arugula and Pesto Recipe
Ingredients
Serve
4-6
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8-12
small
salad tomatoes
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salt to taste
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1 small bunch parsley
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4 leaves fresh basil
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4 tbsp pine nuts
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4 tbsp extra-virgin olive oil
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1 tbsp capers
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1 tbsp fresh lemon juice
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1 lb/500 g
arugula/rocket
Method:
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Cut
the tomatoes in half and squeeze out as many of the
seeds as possible.
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Sprinkle lightly with salt and place upside-down in
a colander to drain for 30 minutes.
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Process the parsley, basil, pine nuts, oil, capers,
lemon juice, and salt in a food processor or blender
until smooth.
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Garnish the tomatoes with the arugula and
spoon the pesto over the top.
Serve.
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