Friday, November 16, 2012

Tomato in the oven salad with pesto

After the last post dedicated to meat lovers, today I bring you another recipe from the Chef José Avillez, this time a salad...

As always I use the ingredients I have at home, this time although I had to do some last minute changes it worked pretty well as the salad disapeared in a few minutes and the pesto gave a very interesting to the john dory fillets.
Nevertheless I'll tell you the original recipe and let it up to you to adapt it to your own preferences...

Ingredients (4 pax):

500g of cherry tomatoes
basil leaves (aprox. 60 gr)
120 gr of parmesan cheese, (half for the pesto and the rest to grate)
3 tablespoons pine nuts
2 cloves garlic, peeled removing the germ (the center of the garlic clove)
60 ml to 120 ml of extra virgin olive oil
Salt & Pepper

Wash the tomatoes and place in a baking dish and pierce it with a fork, add a bit of salt and a splash of extra virgin olive oil and take it to the pre-heated oven at 160 º C for 10-15 minutes.
For the pesto, place in a blender jar, the basil leaves washed and dried, the pine nuts, garlic, parmesan cheese and a bit of salt and mash. If you prefer you can go adding the oil little by little until you get the consistency of a sauce, I prefer to do this step in a mortar and correcting the seasoning and tasting till I get the flavour and consistency I am looking for... Put the pesto to a bowl.
Remove the tomatoes from the oven, add a couple tablespoons of pesto and mix it. Serve with grated Parmesan and you can add some basil leaves to enhance the flavor...

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