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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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