Serves 4

150g basil leaves

pistachio nuts

125ml olive oil

2 tomatoes, sliced

1 ball mozzarella, sliced

1) To make basil pesto: In a food processor, mix half of basil leaves and nuts until fine. Add olive oil, pouring in streams until well blended. 2) On a plate, place tomato slices, alternating with mozzarella and basil leaves, then drizzle with basil pesto.