Tomatoes With Basil
25 g (1 oz) pine nuts or almond flakes about 5 large fresh basil leaves
1 tablespoon walnut oil or virgin (first pressing) olive oil
1-2 tablespoons lemon juice to taste
1 clove garlic, peeled and crushed (optional)
150 ml (1/4 pint) cultured buttermilk, smetana or unsweetened low fat yogurt
freshly ground black pepper
sea salt
tiny fresh basil leaves, to garnish
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