Mill Salt

Beef tomato carpaccio with homemade pesto

Thinly sliced, ripe beef tomatoes layered under homemade pesto of basil, garlic, cashew and Parmesan—finished with a sprinkle of salt flakes and fresh basil.

Starters

4 Servings

Ingredients

4 beef tomatoes

50 ml olive oil

1 garlic clove

50 grams Parmesan cheese

75 grams unsalted cashew nuts

1 bunch of basil or 200 grams spinach

Pepper (JOZO whole black pepper)

Salt (JOZO coarse salt)

Instructions

Make sure you use nicely ripe tomatoes. Slice the beef tomatoes into the thinnest possible slices.

Arrange the slices, slightly overlapping, on a round plate or flat dish.

Peel and crush the garlic. Chop the cashew nuts in a food processor.

Add the basil, garlic, 50 grams of Parmesan cheese, a generous pinch of salt and pepper, and mix into a smooth paste.

Spoon the pesto over the tomatoes. Sprinkle some salt flakes on top for added flavor and garnish.

Grate some of the leftover Parmesan cheese over the tomatoes and sprinkle some of the basil leave over the carpaccio for a finishing touch.

Tip: You can substitute the basil with spinach for a different twist on the pesto.

Summer Salmon with Sun-Ripened Tomatoes

Salmon baked over roasted tomatoes, onion and garlic with olive oil and vinegar, topped with fresh spinach—served with rice, couscous or potatoes.

Iodized Table Salt

Main course

Pasta pesto

Roast pine kernels and crush garlic with basil, parmesan, olive oil and a pinch of JOZO iodised salt to make pesto; stir into al dente linguine and serve.

Salt & Pepper Mix