Of buffalo milk mozzarella, tomatoes and pesto sauce

Ingredients for Of buffalo milk mozzarella, tomatoes and pesto sauce

Instructions for Of buffalo milk mozzarella, tomatoes and pesto sauce

To prepare the Of buffalo milk mozzarella, tomatoes and pesto sauce recipe, please follow these instructions:

You can either apply mortar or blender. In the mortar will be pesto sauce a little tastier, because the ingredients are not being too finely ground, on the other hand, it goes very fast with the blender. If you are using mortar, starts to crush the garlic, which is picked, along with pine nuts, salt and basil leaves, cut in pieces. Next, add the parmesan and olives. Finally, pepper and, if desired. a little more salt.

Tomatoes and mozzarella cheese, cut into slices.

Serving: place the tomatoes and mozzarella cheese on a decorative plate or dish and pour pesto sauce over.

Tips:
It is difficult to get hold of the right bøffelmælkmozzarella from Italy, so it may be necessary to replace it with the regular cow's milk mozzarella, which has slightly less flavor and a firmer texture, but otherwise very well suited.

Moreover, the pesto sauce is very suitable as a sauce to hot pasta. It tastes so good that pasta and pesto sauce alone constitutes a fine meal. Pesto sauce keeps some days in the refrigerator, and in fact lends itself to freezing, however, it is best to add the grate or after thawing.