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Potato and mozzarella salad with pesto

Level of difficulty: easy
Preparation time: around 25 minutes


  • 250 g potatoes (low-starch)


  • 40 g basil leaves
  • 20 g parsley leaves
  • 120 ml olive oil
  • 1 tablespoon pine nuts
  • ½ garlic clove, peeled and minced
  • Salt
  • Freshly ground pepper
  • 2 drops Tabasco sauce


  • 100 g tomatoes (the beefsteak type works well)
  • 2x125 g Brimi Mozzarella Light, cut into pieces
  • 1 tablespoon red and green basil, cut into strips
  • 1 tablespoon parsley, finely chopped
  • Freshly ground pepper
  • Salt
  • 20 g roasted pine nuts


Peel the potatoes and cut them into thin slices; cook for 3 minutes in salted water, then drain and let cool.
Pesto: Wash the basil and parsley leaves and dry with paper towels. Put them in a food processer, together with the olive oil, garlic and pine nuts and grind well. Add salt, pepper and Tabasco sauce to the pesto.
To finish: Rinse the tomatoes, cut them into thin slices and plate, alternating tomato with the potato and mozzarella. Sprinkle everything with the strips of basil and parsley. Add the pesto and season with salt. Serve with freshly ground pepper and pine nuts.
Cooking time for potatoes: about 3 minutes


  • You can substitute the tomato slices with grilled zucchini or slices of roasted artichokes.
Potato and mozzarella salad with pesto
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