Tomato Carpaccio with mint pesto

Tomato Carpaccio with mint pesto

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  • 6
  • Easy
  • 30 minutes
  • Graham Beck Bliss MCC


  • For the mint pesto:
  • 30g fresh mint leaves
  • 100 g Parmesan, grated
  • 50 g pistachio nuts
  • 2 T extra virgin olive oil
  • For the tomato carpaccio:
  • 500 g ripe but firm vine tomatoes
  • extra virgin olive oil, for drizzling
  • balsamic vinegar, for drizzling
  • flaked sea salt, to taste
  • 50g pistachio nuts, chopped, for garnishing

Cooking Instructions

To make the mint pesto: Combine all the ingredients in a food processor. Pulse for a second or two to make a coarse paste. Add a little more olive oil if necessary.

To prepare the tomato carpaccio: Soak the tomatoes in boiling water for 1 minute. Strain and submerge in cold water then soak for 2 minutes. Remove from the water, pat dry with a cloth then remove the skin with a small paring knife. Slice the tomatoes in half then scoop out the flesh. Carefully flatten each tomato on a flat surface then slice through horizontally. Place on a large serving platter and serve with dollops of pesto and a drizzle of olive oil and balsamic vinegar, generously sprinkled with fl aked sea salt and garnished with chopped pistachio nuts.

Per serving: 1046.9kJ, 9.8g protein, 20.2g fat, 8.7g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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