For the tomato-mozzarella salad with homemade pesto, slice tomatoes, zucchini and mozzarella. Sauté the zucchini in a pan.
Mix pumpkin seed oil and basil with salt in a mortar to make pesto. Plate nicely and season tomato-mozzarella salad with Burgl’s Organic Bella Italia.
Meal time!
Related Recipes:
Salmon Trout Under Pumpkin Seed Pesto CrustMix the feta cheese with parmesan, breadcrumbs and pumpkin seed pesto. Bone the fish fillets, sprinkle with...
Zucchini Salad with Mozzarella CheeseFor the zucchini salad with mozzarella, cut zucchini into slices about 1 cm thick and fry briefly in a little...
Zucchini-Mozzarella-LaibchenFor the zucchini mozzarella loaf, finely chop the herbs. Peel the garlic clove and chop finely as well. Wash...
Grilled Cheese Skewers on Pesto Toasted Bread with Cabbage and Zucchini Salad1. ) Grilled cheese skewers on pesto toasted bread – (circa 35 min): Clean cherry tomatoes. Cut cheese...
Pumpkin Seed Oil Butterfish on Horseradish PureeNouvöl Cuisine: Discover the new Styrian cuisine from Steirerkraft! For the pumpkin seed oil butterfish on...
Vegan Zucchini Pumpkin SoupFor the Vegan Zucchini Pumpkin Soup, first prepare the cream of zucchini soup: Chop washed zucchini. Cook in...
Farfalle All Pesto Rosso with Roasted Turkey Breast Strips, Zucchini and EggplantFor the Farfalle all Pesto Rosso with roasted turkey breast strips, zucchini and eggplant, cook the Barilla...
Corn Poulard Mince in Basil Broth – J.SackmannFry zucchini and white bread cubes in a little olive oil. Mix whipping cream, mustard, egg and thyme leaves...
Tomato Soup JellyFor the tomato soup jelly, heat some olive oil and sauté the onion until translucent. Deglaze with the Vin...
Cream Gratin in PumpkinBrush the pumpkin well under cold running water. Cut a lid and remove the stalk. If necessary, straighten the...