Pasta with basil and pine nut pesto

Ingredients for 2 portions:

• 270g pasta
• salt

• 50g pine nuts
• 150g fresh basil
• 5g garlic (about 1 clove)
• 1 lemon (zest and 10g of juice)
• 50g olive oil
• 0.25 teaspoon salt
• 50g Parmesan cheese

• 2 mozzarella/burrata balls
• heirloom tomatoes

Methods:

• Start boiling the pasta in a pot of salty water.
• Grate the cheese and set it aside.
• Make the pesto: handblender pine nuts, roughly chopped basil and garlic, lemon zest, 10g of lemon juice, 50g of olive oil and salt.
• Stir the grated cheese into the pesto.
• Once the pasta is ready, drain it and immediately mix with the pesto.
• Serve topped with tomato slices and a ball of mozzarella.

Note: Without the pasta, this becomes Caprese salad. Serve sliced heirloom tomatoes and mozzarella with fresh basil, sprinkled with salt and drizzled with olive oil and balsamic vinegar.

Note: For wild garlic pesto, simply substitute basil and garlic for 130g of wild garlic leaves.