🍽️ Antipasti Towers with Green Pesto

Name: Antipasti Towers with Green Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 40 g basilica (2 bunches); 2 garlic cloves; 30 g pine nuts (2 tbsp); 20 g parmesan (1 piece); 7 tbsp olive oil; sea salt; 125 g mozzarella (1 ball); 1 eggplant; 1 zucchini; 1 bulb fennel; 1 red onion; 4 tomatoes; pepper; 2 sprigs thyme

330 kcal · 30 min · 4 servings

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Ingredients

40 g basilica (2 bunches)
2 garlic cloves
30 g pine nuts (2 tbsp)
20 g parmesan (1 piece)
7 tbsp olive oil
sea salt
125 g mozzarella (1 ball)
1 eggplant
1 zucchini
1 bulb fennel
1 red onion
4 tomatoes
pepper
2 sprigs thyme

Instructions

1. Wash the basilica thoroughly and shake it dry. Pluck the leaves from the stems. Peel the garlic clove and chop it roughly.
2. Roast the pine nuts in a pan without additional fat until they are fragrant, then remove them. Grate the cheese finely.
3. Put the pine nuts, basilica, garlic, and cheese into a blender. Puree everything finely, slowly pouring in 6 tablespoons of olive oil. Season the mixture with salt.
4. Slice the mozzarella. Wash the eggplant and zucchini, remove the ends, and slice them as well.
5. Wash the fennel, remove the hard cores, and slice it. Peel the onion and slice it into rings. Wash the tomatoes and slice them.
6. Heat the remaining oil in a pan. Fry the vegetables in it over medium heat for about 4 to 5 minutes until golden brown. Season with salt and pepper.
7. In the meantime, wash the thyme sprigs, shake them dry, and pluck the leaves into rough pieces.
8. Layer the vegetables and mozzarella alternately on four plates to form small towers. Drizzle the towers with the pesto and garnish with the thyme leaves.

Nutrition per serving

kcal: 330
Protein: 14 g · Fett/Fat: 26 g · Carbs: 10 g