Beef tomato carpaccio with homemade pesto

Serves 4

Directions

1. Make sure you use nicely ripe tomatoes. Slice the beef tomatoes into the thinnest possible slices.
2. Arrange the slices, slightly overlapping, on a round plate or flat dish.
3. Peel and crush the garlic. Chop the cashew nuts in a food processor.
4. Add the basil, garlic, 50 grams of Parmesan cheese, a generous pinch of salt and pepper, and mix into a smooth paste.
5. Spoon the pesto over the tomatoes. Sprinkle some salt flakes on top for added flavor and garnish.
6. 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.