Serves 4 Lunch, Salad, Vegan, Gluten-free No ratings
Ingredients
- 800g mixed yellow and red vine and cherry tomatoes, roughly chopped
- 1 tbsp apple cider vinegar
- 180g walnuts, roasted
- 100ml olive oil
- 2 garlic cloves, roasted
- 50g basil
- 1 tbsp maple syrup (optional)
- Juice of ½ lemon
- Salt and pepper
Method
Place the tomatoes in a large bowl. Add the apple cider vinegar and a large pinch of salt, mix well and leave to one side.
Put 150g of the walnuts into a blender, along with the olive oil, garlic, basil, maple syrup, lemon juice and a large pinch of salt and pepper. Pulse until the mixture comes together to form a pesto.
Once ready to serve, spoon the tomatoes on to a serving plate and drizzle over the pesto.
Roughly chop the remaining walnuts and scatter over the top.
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