Underberg efter god mad

Caprese: tomato and mozzarella with herb pesto


Serves 4

For the Caprese

  • 4 large tomatoes
  • 80 g cherry tomatoes
  • 3 scoops of mozzarella
  • 1 handful of basil
  • 30 g pine nuts
  • 2 tbsp olive oil
  • pepper


For the pesto

  • 15 g basil
  • 15 g parsley
  • 30 g parmesan cheese
  • 3 tbsp olive oil
  • 20 g pine nuts
  • 1 garlic clove
  • salt, pepper


For the pesto, peel and finely chop the garlic. Grate the parmesan finely. Roast the pine nuts in a pan briefly over medium heat. Pluck the herbs from the stalks and place them in a bowl together with the parmesan, pine nuts, olive oil and garlic and puree into a fine paste using a hand blender or mortar. Season with salt and pepper.

For the Caprese, wash the tomatoes, slice the big tomatoes, cut the cherry tomatoes in half and place them on a serving dish or plate. Pluck the mozzarella into small pieces and spread on the tomatoes. Pour the pesto on top and top with basil and pine nuts. Pour a little olive oil and freshly ground pepper over it and serve, e.g. with fresh baguette.

Preparation time: 20 minutes
Nutritions per person:
523 kcal / 2167.1 kj
5,4 g of carbohydrates
25,3 g protein
43,6 g fat

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