For dinner to taste special, I always serve it with vegetables – properly composed salad is the basis for me. When I got to know the dressing recipe with basil pesto, I knew that it would perfectly match vegetables. This is my favorite combination.
- 250 g of cherry tomatoes,
- 1 greenhouse cucumber,
- 1 avocado,
- 1 small onion,
- 1 tablespoon of lemon juice,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Pesto:
- 50 g of pine nuts,
- 100 g of fresh basil leaves,
- 50 g of grated Parmesan cheese,
- 3 cloves of garlic,
- 75 ml of olive oil,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Prepare the pesto.
Heat the oven to 180 degrees Celsius. Spread the nuts on a baking tray from the oven lined with baking paper. Roast them for 5 minutes to get a nice brown color.
Insertan and all other ingredients in the blender or kitchen robot. Mix until a homogeneous mass is formed.
Prepare a salad.
Cocktail tomatoes cross -section in half or quarters. Cut the cucumbers into semi -slices, and peel the avocado and cut into small cubes. Chop the onion and pour boiling water.
Place all ingredients in a salad bowl. Mix the whole with previously prepared pesto, lemon juice and spices.
Put the pesto salad in the fridge for at least an hour. Serve cold.
Store the remains in the fridge, in a tight container. Use within 2 days.
Source: NowowoPuje.pl
See also:
Bean silage with dill and garlic. Make in the jars for the winter
Boston cake with cream. The pudding mass melts in the mouth
French elegance in a pan. These pancakes in orange sauce are insanity
