An easy and simple recipe for Tomato Salad with a homemade Parsley and Walnut Pesto
two cups parsley washed and roughly chopped
2 cloves garlic peeled
3/4 cup walnuts
1/2 cup grated parmesan
3/4 cups olive oil
1 squeeze lemon juice
2 white or brown bread buns pulled apart
pinch or two sesame seeds
drizzle olive oil
2 cups exotic tomato mix some left whole, others sliced in half
1 cup creamy feta cheese
salt and black pepper to season
First off, for the pesto – transfer the parsley, garlic, walnuts, parmesan, olive oil and lemon juice to a pestle and mortar. Grind until you have a rough paste. Add more olive oil if needed.
Next up, arrange the pulled apart bread on a baking tray and sprinkle with sesame seeds. Drizzle with olive oil and toast.
For the salad: Combine the tomatoes, feta cheese, crispy toasted bread and pesto in a mixing bowl – mix, season and serve.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.