- San marzano tomato 1Kg
- Water 500gr
- Salt 20 gr
- Black pepper 5gr
- .E.V.O oil 60gr
- Shallots onion 50gr
- Raspberry winegar 15gr
- 1 clove of garlic
- Worchester sauce 2gr
- 20 leaves of basil
- BASIL PESTO
- 6 BUNCHS OF BASIL
- 100gr of parmesan cheese
- 150gr of vergin olive oil
- Salt and black pepper to taste
San Marzano tomato gazpacho with basil pesto and grilled prawns by Carlo Scotto
San Marzano tomato gazpacho with basil pesto and grilled prawns by Carlo Scotto
San Marzano tomato gazpacho with basil pesto and grilled prawns by Carlo Scotto in association with Wild Harvest
Ingredients
Method
BASIL PESTO
blend all the ingredient together until a paste it’s done
Method
Put All the ingredient together and blend it
After that pass through a fine chi noise adjust if you need to with salt and pepper and serve with the basil pesto, grilled prawns
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