Yield: 12 servings
Measure | Ingredient |
---|---|
4 larges | Tomatoes; cut into 12 thick |
\N \N | Sl |
12 slices | Mozzarella cheese; cut into rounds |
6 slices | Cucumber; halved |
6 \N | Black olives; pitted and halved |
12 smalls | Spri fresh flat-leaved parsley |
1 large | Bunc fresh basil |
1 \N | Clove garlic; crushed |
60 grams | Pinenuts |
2 tablespoons | Olive oil |
2 tablespoons | Grated fresh parmesan cheese |
2 tablespoons | Mayonnaise |
PESTO MAYONNAISE
1. To make mayonnaise, place basil leaves, garlic, pinenuts , oil and parmesan cheese in a food processor or blender. Process until smooth.
Transfer mixture to a small bowl and stir in mayonnaise.
2. Top each tomato slice with a teaspoon of mayonnaise, then a slice of mozzarella cheese, ½ a slice of cucumber, ½ an olive and a sprig of parsley
Makes 12.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.