Tomato and Mozzarella Caterpillar with Pesto

Ingredients

• 360 grams mini mozzarella balls

• 180 grams cherry tomatoes

For the pesto

• 10 grams fresh basil

• 1 teaspoon chopped hazelnuts

• 15 grams aged cheese, in small cubes

• 1 clove garlic

• 1 tablespoon sunflower oil

• 2 grams fresh parsley

• Salt and pepper to taste

Instructions

1. Place the basil, hazelnuts, aged cheese, pressed garlic, and parsley in a mortar.

2. Grind into a smooth paste.

3. Slowly add the oil to the mixture while stirring.

4. Season the pesto with salt and pepper to taste.

5. Slice the mini mozzarella balls and cherry tomatoes.

6. Alternately thread a tomato slice and mozzarella slice together, starting and ending with the rounded side of the mozzarella.

7. Create eyes with a small piece of parsley on the mozzarella or tomato.

8. Make a line of pesto on the plate and place the skewers alongside it.

Storage advice: Keep in sealed containers in the refrigerator for up to 2 days.

Nutritional information