Vegetable Tartare with Mint and Pistachio Pesto Costa Ligure


for 4 people

  • 1 jar of Mint and Pistachio Pesto Costa Ligure
  • 4 tomatoes
  • 5 zucchini
  • 1 cucumber
  • 1 orange or yellow pepper
  • 1 spring onion
  • 200g Greek yogurt
  • 3 sprigs of Thyme
  • extra virgin olive oil
  • Chili pepper to taste
  • Salt to taste
  • Cereal Bread to accompany

Place the yogurt in a strainer and drain it for at least one hour. Add the Pistachio and Mint Pesto and mix.

Wash the vegetables and dry them. Remove the seeds, dice and transfer to a bowl.

Chop the spring onion, parboil the tomatoes for a few seconds, peel them, remove the seeds and cut them into small pieces.

Add all the vegetables to a bowl and season with salt, a pinch of chili and 2 tablespoons of extra virgin olive oil.

Arrange the diced vegetables in the center of the dish with a pasta cup, remove it and place the Greek yogurt with the Mint and Pistachio Pesto on top of the tartare.

Serve as desired with cereal bread.

We recommend a wine
Piedmont region