John Myers
Ingredients for 4 servings:
- 800 g potato(s), waxy
- 100 g pine nuts
- 1 pot of basil
- 8 tbsp olive oil
- 50 g Parmesan or Pecorino
- 150 g mini mozzarella
- 1 clove(s) garlic
- 200 g cherry tomatoes
- 8 slices of Parma ham
- Salt
- pepper
- lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Boil the potatoes in salted water for 20 minutes, then peel and slice or dice. Roast the pine nuts in a pan without fat until golden brown. Pick the basil, wash it, shake it dry, and place it in a blender. Add half of the pine nuts. Crush the garlic, grate the Parmesan, and add it as well. Pour in the olive oil and blend everything together. Season with salt, pepper, and a squeeze of lemon juice. The pesto shouldn’t be too thick, or the salad will be too dry. Add a little more oil if necessary. Halve the cherry tomatoes and add them to the potatoes along with the mozzarella balls. Add the remaining pine nuts. Mix with the pesto and season well again. Roughly tear the Parma ham and add it to the salad. Serve with fresh ciabatta and a glass of Chianti.
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