Spinach Pesto Tomatoes
20 colorful cherry tomatoes
- ¼ red onion
1 handful of spinach
Salt
2 tablespoons of Parmesan cheese
- ½ cup olive oil
For spinach pesto: Add spinach, salt, pepper, hazelnuts, garlic, Parmesan cheese, and olive oil to your food processor. Blend until it forms a sauce.
For the salad: Halve the cherry tomatoes and arrange them on a serving plate. Sprinkle the thinly sliced red onion over the tomatoes. Remove the pits from the black olives, finely chop them, and sprinkle them on top. Finally, drizzle with the prepared spinach pesto, sea salt, black pepper, and olive oil and serve.
