| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Super2 |
12 |
servings |
INGREDIENTS
| 4 |
lg |
Tomatoes; cut into 12 thick |
|
|
Sl |
| 12 |
sl |
Mozzarella cheese; cut into rounds |
| 6 |
sl |
Cucumber; halved |
| 6 |
|
Black olives; pitted and halved |
| 12 |
sm |
Spri fresh flat-leaved parsley |
| 1 |
lg |
Bunc fresh basil |
| 1 |
|
Clove garlic; crushed |
| 60 |
g |
Pinenuts |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Grated fresh parmesan cheese |
| 2 |
tb |
Mayonnaise |
INSTRUCTIONS
PESTO MAYONNAISE
1. To make mayonnaise, place basil leaves, garlic, pinenuts , oil and
parmesan cheese in a food processor or blender. Process until smooth.
Transfer mixture to a small bowl and stir in mayonnaise.
2. Top each tomato slice with a teaspoon of mayonnaise, then a slice of
mozzarella cheese, 1/2 a slice of cucumber, 1/2 an olive and a sprig of
parsley
Makes 12.
Recipe by: Super Food Ideas (Aussie Magazine)
Converted by MM_Buster v2.0l.
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