Tricolore Salad with Olives and Pesto

Today's lunch is dressed with homemade pesto. It's easy to make and it looks and tastes delicious!

For a vegan version of the pesto, substitute the cheese with nutritional yeast.

Always serve fresh tomatoes at room temperature to get the best flavour.

Ingredients: 2 cups of basil leaves 1/2 cup of parmesan cheese (or 2-3 tbsp of nutritional yeast for a vegan alternative) 1/2 cup of extra virgin olive oil 2 garlic cloves 1/3 cup of pine nuts or walnuts Salt and pepper to taste

1. Blend everything until smooth, using a food processor or handheld blender in a wide necked jar. Season with salt and pepper to taste.

For the salad platter:

1-2 large tomatoes per person, sliced 1/2 avocado per person 1/2 mozzarella/vegan mozzarella per person 250g of olives (kalamata, green, any variety you fancy) A handful of alfalfa sprouts

1. Arrange everything on the platter and drizzle with the pesto sauce. Serve with whole grain bread or crackers.

Option: top a slice of bread/cracker with smashed avocado and garnish with alfalfa sprouts and seeds if you have some to hand.

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