Sunday, 22 January 2012

Carrot & mozzarella pesto salad


Carrot, mozzarella, basil, basil oil, lemon, garlic, pine nuts, parmigiano.  

Serves: 2 Preparation: 10 minutes

I love to make pesto, it's not only delicious it's versatile so leftovers are never a problem! The crisp sweetness of the carrot is the perfect contrast to the grainy, savoury pesto.

1) To make the pesto - add a good handful of fresh basil leaves to a mortar bowl and grind to a fine pulp. Sautee 1 crushed clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly, adding lemon juice, basil oil and parmeggian to taste.

2) Grate the carrots and mozzarella and stir in the pesto and you're done!

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