Tomato salad with walnut and rocket pesto
The combination of cherry tomatoes and homemade pesto make this colourful salad a great addition to your next barbecue.
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Rocket and walnut pesto
|1 cup||Rocket leaves|
|2 tbsp||Parmesan cheese|
|¼ cup||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- To make the pesto: Place rocket and garlic in the bowl of a food processor and pulse to chop. Add walnut (pieces) and Parmesan and pulse to combine.
- With the motor running, add oil through the feed-tube of a food processor in a steady stream until amalgamated. Season with salt and pepper to taste.
- Arrange rocket leaves in a large salad bowl. Scatter with tomatoes and season with salt and pepper. Use the pesto as a dip or as a salad dressing.