Salads & Sides
Creamy Mozzarella with Pesto and Tomato
Creamy Mozzarella with Pesto and Tomato
2
This creamy mozzarella, served with homemade pesto and tomato, is a quick and easy dish to make for lunch, or as a side salad
Ingredients
- 2 mozzarella balls
- 150ml mozzarella water
- 100g cashew nuts
- 50ml soy cream
- 6 small tomatoes, can be different varieties
- Dried red bell pepper
- Sea salt
For the Pesto:
- 2 bunches fresh basil
- 1 bunch fresh flat-leaf parsley
- 100g toasted pine nuts
- 1 clove garlic, peeled
- 200ml olive oil
Preparation
- Add all the ingredients for the pesto in to a bowl. Using the 3 in 1 Hand Blender, with the BLENDING SHAFT attached, process until smooth and set aside.
- Shred 1 ball of the mozzarella in a bowl and set aside.
- In another bowl, add the other ball of mozzarella, mozzarella water, cashew nuts and the soy cream. Using the 3 in 1 Hander Blender, with the BLENDING SHAFT attached, blend until the mixture is thick and creamy, to make a sauce.
- Remove any stalks from the tomatoes and cut them in half. Then arrange the tomato halves in two bowls.
- Add a dollop of the mozzarella sauce to each bowl and top with the shredded mozzarella.
- Drizzle over the pesto and season with the dried bell pepper and salt, before serving.