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Ingredients

• 2 cloves garlic
• large handful parsley, roughly chopped
• 30 g pine kernels
• 150 ml Greekextra virgin olive oil
• sea salt and freshly ground black pepper

• 6 large beef tomatoes, (or substitute 12 15 large plum tomatoes)
• handfuls basil
• 450 g Greek feta cheese
• 3 tbsp olive oil

• 18 pitted black Kalamata olives, in olive oil
• small basil
• 2-3 tbsp olive oil
• 3 lemons, juice only

Description

For A Simple But Stunning Mediterranean-style Starter, Try Simon Rimmer's Flavour Packed Stacks Of Greek Salad Layered With Parsley Pesto

UK TV