6 black ribbed tomatoes
4 heart tomatoes
250 gr of blackberries
FOR THE PISTACHIO PESTO:
2 bunches of basil
30 gr of pine nuts
180 gr of shelled pistachios
2 pinches of fleur de sel
1 pinch of black pepper
10 cl of olive oil
Crush a small portion of the pistachios using a knife and set aside.
Prepare the pistachio pesto. To do this, start by finely mixing the basil in a food processor.
Reserve a few leaves for dressing.
Add the pine nuts then the pistachios, and mix in spurts.
Gradually incorporate the olive oil to create an emulsion and obtain a nice creamy paste.
Add the fleur de sel and the pepper then transfer to a bowl and place in the fridge.
Wash the blackberries and tomatoes.
Cut the tomatoes into thin slices and arrange them in a rosette on four beautiful plates, sprinkle with pesto and place a few blackberries.
Decorate with the basil leaves and sprinkle with pieces of crushed pistachios.
Season with fleur de sel before tasting.