Stone fruit make an excellent substitution for tomatoes in this spin on the traditional Italian favourite.
With a looser texture pesto, some peppery rocket leaves and a generous amount of salt flakes, this seasonal salad will become a regular in your repertoire, especially served with the Field & Flutter Chenin Blanc.
Ingredients: (serves 6)
For the pesto drizzle:
40 g (2 punnets) fresh basil leaves
2 Tbsp pine nuts, lightly toasted
¼ cup finely grated parmesan cheese
salt & pepper, to taste
a squeeze of lemon juice
about 60-80 ml extra virgin olive oil, plus extra
For assembling:
6 ripe nectarines or peaches, sliced or quartered (pips removed)
250-300 g bocconcini cheese, halved
2-3 Tbsp pine nuts, lightly toasted
a handful fresh wild rocket leaves
salt flakes & freshly ground pepper, to taste
balsamic vinegar, to serve (optional)
Method:
Prepare the pesto: In the bowl of a food processor, add the basil, nuts, cheese, some salt & pepper, lemon juice and 60 ml olive oil. Blend to a loose pesto consistency, adding more oil if needed. Cover and set aside until ready to serve (refrigerate if making ahead more than an hour before serving).
Assemble the salad: On a large platter, arrange the stone fruit, bocconcini, pine nuts and rocket leaves. Season with salt & pepper, then drizzle all over with pesto dressing. Serve with balsamic vinegar on the side, along with the remaining pesto.
Spier Field & Flutter wines are exclusively available in Woolworths.
