Gastronomy and Wines Magazine | Simple recipe: tomato carpaccio, pistachio pesto and blackberries

Ingredients

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.

Categories Cooking

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