Casalingo Bresaola, Tomato & Bocconcini Salad with Pesto

Ingredients

250gm Casalingo Bresaola, thinly sliced

220gm Bocconcini

1 Bunch Basil

1 Punnet Cherry Tomatoes

2-3 Kumato or Chocolate Tomatoes

Olive Oil

Cracked Black Pepper

Basil Pesto

30gm Parmesan, grated

¼ Cup Toasted Pinenuts

2 Cloves Garlic

Sea Salt

Black Pepper

1 ½ Cups Basil Leaves, roughly chopped

½ Cup Parsley Leaves

½ Cup Olive Oil

Cooking Method

To make the basil pesto, in the bowl of a food processor, process the parmesan, pinenuts, garlic, basil and flat leaf parsley until everything is finely chopped. With the motor running drizzle in the olive oil until well combined. Season with sea salt & black pepper.

Slice the Kumato tomatoes and cut the cherry tomatoes into halves, place on a serving platter.

Gently fold the bresaola slices and place on top of the tomatoes. Tear the bocconcini into pieces and place in and around the salad, wash the basil and scatter over the picked leaves.

Drizzle the salad with olive oil and sprinkle over the cracked black pepper, serve with the basil pesto and crusty bread.

Cook’s Tip

The Chocolate tomatoes may be substituted for any ripe tomato.