Buckwheat Salad with Basil Pesto and Cherry Tomatoes

Preparation

1. STEP 1 OF 6

   Prepare the pesto: Wash and dry the basil leaves. In a mortar or blender, place the basil, pine nuts, garlic (if using), and a pinch of coarse salt. Crush or blend until you get a smooth mixture. Gradually add the extra virgin olive oil, continuing to mix until you achieve a creamy consistency.

2. STEP 2 OF 6

   Bring a pot of salted water to a boil, then add the buckwheat and cook for about 15 minutes. Drain and let cool slightly.

3. STEP 3 OF 6

   Wash and halve the cherry tomatoes. Season with oil, salt, and pepper to taste.

4. STEP 4 OF 6

   In a large bowl, combine the cooked buckwheat, cherry tomatoes, and 4 tablespoons of basil pesto. Mix well so that the pesto is evenly distributed.

5. STEP 5 OF 6

   Add the pine nuts and garnish with a few fresh basil leaves.

6. STEP 6 OF 6

   Adjust the salt and pepper and serve the buckwheat with basil pesto and cherry tomatoes, warm or at room temperature.

General Information

Analysis

Macronutrients (100 gr)