Tomato, basil and pine nut salad
1kg assorted tomatoes
¼ cup loosely packed small fresh basil leaves
Basil and pine nut dressing
½ cup firmly packed fresh basil leaves
¼ cup (40g) pine nuts, roasted
1 clove garlic, quartered
80ml olive oil
1½ tsp red grape vinegar
To make basil and pine nut dressing, blend or process basil, nuts and garlic until chopped coarsely. With motor operating, gradually add oil; process until chopped finely. Stir in vinegar.
Roughly chop or halve tomatoes, combine in a serving bowl; season. Drizzle with dressing; sprinkle with basil.