Summer tomatoes & pesto

This seems almost too simple to post. However, it is one of my favourite side dishes for meat, fish or a veggie feast.

Try to get a mix of tomatoes as they vary in sweetness so much. You can go for organic or heirloom to be fancy, but as long as they’re in season and preferably organic they’ll be big on flavour. Chop them as you like, I keep things rustic and am often guided by the natural creases in the bigger tomatoes. Of course, a mix of colours and shapes will make the salad beautiful. Season with sea salt half an hour ahead of serving. You can throw in some finely sliced red onion, too.

I make pesto from whatever greens, nuts and seeds I have to hand. Sometimes with cheese, often without. Here are two variations I like to make and keep in the fridge to throw on salads or serve with fish or on toast.

Parsley, Sunflower & Pumpkin Seed Pesto (vegan)

100g parsley, roughy chopped

100ml olive oil, plus extra for the jar

60g pumpkin seeds

1 garlic clove, chopped

Squeeze of lemon

Pinch of sea salt

Whizz everything together in a blender or crush in a pestle and mortar

Store in a jar with a drizzle of olive oil to stop oxidation

Basil, parsley, goat’s cheese pesto

50g basil, chopped

50g rocket, chopped

50g parsley chopped

50g pine nuts

50g goat’s cheese

150ml olive oil

2 garlic cloves

Pinch of salt

Pinch of pepper

Heat a small pan and toast the pine nuts until golden.

Add to a blender along with the other ingredients and whizz to a paste.