Mozzarella with fresh Tomato Pesto

A delicious fresh easy way to start a meal.

Get ready for an al fresco lunch that celebrates summer.

INGREDIENTS:

• 4 tomatoes
• 60ml extra virgin
• olive oil
• 2 garlic cloves, finely sliced
• 2 tbsp basil leaves, shredded
• 4 fresh mozzarella balls
• Sea salt and pepper
• 1 tbsp toasted pine nuts
• 1 tbsp grated parmesan
• 8 small basil leaves for serving

METHOD:

Cut the tomatoes in half, squeeze out the seeds and juice, then dice remaining flesh. Toss the lot with olive oil, garlic and basil.
Drain the mozzarella balls, slice thickly, season well and reassemble in the original shapes. Place in the centre of each plate. Spoon the tomato dressing around each ball and scatter with pine nuts, sea salt, pepper and parmesan.
Strew with small basil leaves and serve.

Serves 4.

Chef: Jill Dupleix 
Photo: Jennifer Soo 
Source: The Sydney Morning Heral Recipe Cards