Ingredients

Pesto

Salad

Method

Pesto

  • To make pesto, place the pine nuts, basil, garlic, Parmesan and olive oil in a small food processor and process until finely chopped.

Salad

  • Cook pasta in a large saucepan of boiling, salted water for about 10 minutes, or until tender. Drain. Rinse under cold water. Drain well
  • Cut the Mozzarella block into 1½ cm cubes
  • Place pasta, tomatoes, mozzarella and half the pesto in a large bowl. Season with salt and pepper. Toss well to combine. Reserve remaining pesto for another use
  • Garnish with extra fresh basil leaves. Scatter with extra toasted pine nuts

Tips & Hints:

  • Salad can be served at room temperature or cold.
  • Freeze reserved pesto in a snap lock bag for up to one month.
Ingredient spotlight

Featured ingredients in this recipe

Perfect Italiano Traditional Parmesan Grated

Perfect Italiano Traditional Parmesan Grated

Grated for your convenience, this traditional style Parmesan delivers a medium strength flavour. Perfect Italiano Parmesan is aged for those who prefer a milder style Parmesan. Available in a resealable bag, it is perfect stirred through pastas and risottos or simply sprinkled on top of your salads to finish for added flavour

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